|100 wafers||50 minutes|
- 1 stick (113 g) butter
- 7 oz (198 g) confectioners' sugar
- 3 large egg whites
- 1 large egg
- 6 oz (170 g) all-purpose flour
- 2 tsp vanilla
- 0.25 tsp salt
- 1 large bowl
- 1 piping bag
- 1 medium pastry tip
Preheat oven to 350°F (150°C). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy and there are no lumps.
Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
Once combined, add the all-purpose flour, vanilla, 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 a cookie sheet (roughly 2 teaspoons). Keep cookies about 1.5 inches apart as the batter will spread when baked.
Place in oven and bake for approximately 18 to 20 minutes or until golden.
Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.