From the one star french chef Patrick Asfaux
Cooking time :
Total time :
- 4 egg whites
- 100g soft butter
- 100g strong flour
- 170g icing sugar
- 1 drop of vanilla extract
Mix the soft butter with the icing sugar and the vanilla extract. Then, slowly incorporate the egg whites and the flour with a wooden spoon.
Fill a piping bag with the dough and draw lines of dough about 5 cm (2 inch)long and 1.5 cm (3/4 inch)wide on a greased oven tray lined with a sheet of greaseproof paper.
Bake them for 17 minutes.
Keep them in a tin in a dry place.