Ingredients

The following ingredients have 4 Servings
  • 1 stick (4 oz/115 g) butter, softened
  • 1 ⅔ cup (7 oz/198 g) powdered sugar, (sifted )
  • 3 large egg whites, (room temperature (about 4 oz/120 g))
  • 1 large egg, (room temperature)
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups (6 oz/170 g) all-purpose flour
  • ¼ teaspoon salt

Instruction

  • Preheat the oven to 350°F (180°C) and line 3 baking trays with parchment paper. For this recipe, I did fan assist as there will be multiple trays in the oven, and you will want them to bake evenly.
  • Using a stand mixer or electric hand mixer, cream the softened butter on high speed for 2 minutes.
  • Add in the powdered sugar and continue creaming until the mixture is light and fluffy and there are no lumps, about 3 minutes.
  • Slowly add in the egg whites and whole egg and mix until smooth. Lastly, add the vanilla. (If the mix curdles don't worry, just give it a good whisk to bring it back together.)
  • Once combined, add the flour and salt and mix until it just comes together. Do not overmix. The batter will be somewhat soft.
  • Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto baking trays (roughly 2 teaspoons.) Keep cookies about 1 ½-inches apart as the batter will spread when baked.
  • Place the trays in oven and bake for about 18-20 minutes or until golden. Rotate the trays as needed.
  • Once cooled, store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.