3 egg whites
2 egg yolks
30g caster sugar
Whip the whites until soft peaks form, then add half of the total volume of sugar and continue beating until the sugar has dissolved and the mixture becomes smooth and shiny.
Connect the remaining sugar with the yolks and beat until light and fluffy light weight.
Carefully connect the proteins with the yolks, sift to the same flour, stir lightly from the bottom up, keeping the air.
Put the dough in a pastry bag or a tight package and transplant in the pan, the laid paper baking in the form of rods 10-12 cm long.
Double sprinkle powdered sugar through a sieve and leave for 10-15 minutes.
Bake until golden beige color at a temperature of 190-200 degrees. It takes 10-12 minutes.