Author: Make Mine Lemon - adapted from Laura Calder
Ingredients
½ cup all-purpose flour
½ cup cornstarch
¾ teaspoon cream of tartar
½ teaspoon baking soda
3 eggs, separated
¾ cup caster sugar (superfine)
About ½ cup raspberry jam
About ¾ cup vanilla-flavored whipping cream, for the filling
Instructions
Mise en place ~ Gather ingredients
Line a baking sheet with parchment paper. Preheat the oven to 425°F.
Sift together the flour, cornstarch, cream of tartar, and baking soda into a bowl; set aside.
Separate the eggs into two bowls.
Beat the whites to soft peaks; add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue.
Whisk in the egg yolks, 1 at a time.
Sift dry mixture over the egg mixture; fold them in without beating or you'll lose volume.
Pipe or drop by tablespoonful onto the baking sheets; leave room between them so they can spread.
Bake until lightly golden, about 5 to 7 minutes.
Remove the cookies to a rack to cool. They will harden slightly as they cool.
Sandwich the rounds together with raspberry jam and sweetened and vanilla-flavored whipped cream.
Let the sweets sit an hour or so to soften before serving.
Notes
Laura’s Note
This is important. They will not be sponge-like right away, and you want them to be. They need no dressing up, in my opinion, but you can dust with icing sugar (confectioners') before serving if you like.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/powder-puff-cookies/