1-First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This helps everything bake evenly and prevents sticking. Now, separate the eggs into yolks and whites as outlined in the directions.

2-Follow the steps carefully to blend flavors and textures. Place egg whites in a clean, dry, grease-free bowl and beat until soft peaks form. Continue beating on medium speed, gradually adding half of the granulated sugar (½ cup), until stiff peaks form, then set aside.

3-In a separate bowl, mix egg yolks with the remaining sugar (½ cup), vanilla extract, and salt until lightened in color. Gently combine the yolk mixture with the egg whites, then sift the flour (1 ½ cups) and cornstarch (2 tablespoons) over the batter. Fold gently with a spatula until fully combined, taking care not to over-mix.

4-Transfer the batter to a pastry bag fitted with a ½-inch piping tip and pipe 4-inch lines onto the prepared baking sheets, leaving 2 inches of space. Bake for 15-18 minutes or until edges are slightly golden, then cool on the baking sheet for 10 minutes before moving to a wire rack.