Ingredients

A cup of Sonbolat El Forat for cakes and biscuits
3 eggs
vanilla
5 tablespoons of sugar
A quarter teaspoon of vinegar
A teaspoon of baking powder

How to prepare

We start preheating the oven before work, and it must be taken into account that the eggs are outside the refrigerator before work for a while, and we line the baking trays with butter paper.

Separate the whites from the yolks and put each in a separate bowl.

Beat the whites with vinegar and vanilla until we get a white foamy mixture, then add 2 tablespoons of sugar to the mixture and whisk again until the mixture becomes thick.

Beat the yolk with 3 tablespoons of sugar and vanilla until it turns white, then sift the flour with baking powder over the yolk mixture and stir gently.

Add the whites to the yolk and flour mixture and stir from bottom to top until the two mixtures are completely mixed.

We put the mixture in a pastry bag with a funnel on it, then we start forming the biscuits on the lined trays, leaving a space between each biscuit.

We enter the oven trays in the middle shelf at 180 degrees for 10 minutes until it ripens