Lemon‑Coconut Sponge Cookies

Ingredients

• 4 eggs
• 1 pinch salt
• 120 g coconut palm sugar
• 100 g flour (type 1050)
• 40 g cornstarch
• Erythritol for dusting

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then fold in half of the coconut palm sugar. Whisk the yolks with the remaining sugar until fluffy. Sift together the flour and cornstarch, add to the yolk mixture, and gradually fold everything together. Gently fold in the beaten egg whites.

2. 2.

   Fill a piping bag fitted with a small round tip with the batter and pipe tiny sponge cookies onto parchment‑lined baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes. Remove, dust with erythritol, and allow to cool.