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1
Let the butter come to room temperature or microwave for 20-30 seconds to soften.
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2
Add half of the sugar and mix until creamy.
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3
Beat egg whites.
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4
While beating the egg whites, add remaining sugar in 3 batches.
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5
Continue beating until stiff peaks form and the meringue is ready.
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6
Add 1/3 of the meringue from Step 2 to the butter and sugar from step (1).
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7
Mix well.
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8
Sift the cake flour and add it to the bowl.
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9
Mix well.
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10
Add the mixture from Step 4 to the remaining meringue and mix until it's no longer floury.
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11
The dough is finished Spoon the dough into a piping bag or plastic bag and cut a 1 cm hole in the tip of the bag (if it's too much of a bother, you could spoon the batter onto the baking sheet).
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12
Pipe the batter into 6 cm ovals.
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13
They will melt and expand while baking, so leave some space between the cookies so they're not too close together.
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14
If you want circular cookies instead of ovals, they'll look cute too.
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15
Bake in a preheated oven at 170 degrees C for about 13-17 minutes, checking the cookies every so often.
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16
They should be golden brown around the edges when done.
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17
Let the cookies cool and they're done.
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18
They will be soft right after baking, but will harden as they cool.
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19
You could spread them with chocolate or other fillings to make sandwich cookies.
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20
For Step 6, the dough will be really soft, so it may be hard to get it into the piping bag or plastic bag.
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21
Setting the bag in a cup will help you.
