Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone mats. Draw 3½–4″ piping guides about 1–2″ apart if desired.

In a clean, grease‑free bowl, whisk the egg whites until soft peaks form. Gradually add half the sugar (about ½ cup), then continue whipping until stiff, glossy peaks develop.

In a separate bowl, whisk the egg yolks with the remaining sugar, vanilla extract, and salt until pale, fluffy, and slightly thickened.

Gently fold about one-third of the whipped whites into the yolk mixture to lighten it.

Sift the flour and cornstarch over the batter; fold in gently to combine. Then fold in the remaining whites until mostly uniform. Be careful not to overmix.

Transfer the batter to a pastry bag fitted with a ½‑inch round tip (or a zip‑top bag snipped at the corner). Pipe strips approximately 3–4 inches long, spaced about an inch apart.

Dust generously with granulated or powdered sugar before baking (helps prevent spreading and promotes rise).

Bake one sheet at a time for 12–18 minutes (depending on recipe source and oven), or until tops are matte and blonde with slight golden edges. Remove from oven.

Cool completely on the sheet before transferring. Store in an airtight container at room temperature for 2–3 days, or freeze up to 2 months.