Step 1

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Step 2

Separate the eggs, placing the yolks in a medium bowl and the whites in the bowl of a stand mixer.

Step 3

Using a stand mixer fitted with the whisk attachment, begin to whisk the whites and ¼ cup sugar to firm peaks, about 5-10 minutes depending on your speed. To test if your meringue has firm peaks, turn off your mixer, then remove and invert the whisk attachment. The meringue should mostly hold its shape, with only the very top folding back on itself.

Step 4

Whisk together the yolks and ¼ cup sugar until the mixture is thoroughly aerated and pale yellow. Then stir in vanilla extract.

Step 5

Use a light hand in this step: With a spatula, transfer the yolk mixture into the meringue. Fold to combine (light yellow streaks are fine).

Step 6

Sift the flour on top of the meringue mixture and fold to combine, taking care to scrape the bottom and sides of the bowl. When thoroughly mixed, the batter will have lots of air bubbles, much like a sponge. If it doesn't, go on a gentle search for hidden pockets of flour.

Step 7

Transfer the batter into a piping bag fitted with a round tip (I used Wilton #12). Holding the bag at a 45° angle from the pan, pipe straight lines about an inch apart, each about 1 inch wide and 5 inches long.

Step 8

Dust with a layer (or two!) of powdered sugar for a crackly outer shell, and then bake for 13-15 minutes or until a light golden brown on the edges. Let cool entirely on the pan and then store in an air-tight container.