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Directions

Cookie Dough Preparation:

1. Cream Butter and Sugar: Soften the butter at room temperature. In a mixing bowl, cream the butter with icing sugar until the mixture is pale and fluffy.

2. Incorporate Egg Whites: Gradually add the egg whites in three parts, mixing well after each addition to ensure a smooth incorporation.

3. Sift and Mix Dry Ingredients: Sift the low-gluten flour and cornstarch into the mixture. For flavored cookies, also sift in the corresponding flavor powder (strawberry, cocoa, or matcha). Stir until the dough is well combined and smooth.

Shaping and Baking:

1. Shape the Cookies: Transfer the dough to a piping bag fitted with a round nozzle. Pipe the dough into cookie molds or onto a baking sheet lined with parchment paper, smoothing the surface with a spatula.

2. Bake: Preheat the oven to 150°C (302°F). Bake the cookies for 10 to 12 minutes, or until they are slightly golden. Allow to cool on a wire rack.

Assembling with White Chocolate:

1. Melt White Chocolate: Melt the white chocolate using a double boiler or microwave, stirring until smooth.

2. Fill Molds: Pour melted white chocolate into molds (if using) or directly onto the flat side of half the cookies. Refrigerate until the chocolate solidifies.

3. Sandwich Cookies: Apply a small amount of melted chocolate on the solidified chocolate layer and press another cookie on top gently to form a sandwich. Allow the cookies to set in the refrigerator before serving.