Viennese Egg White Cookies (often called Wiener Baiser or similar to Viennese Whirls) are delicate, airy, and melt-in-your-mouth treats. Unlike heavy butter cookies, these use whipped egg whites to create a light, crisp texture.

The Ingredients

• 3 Large egg whites (at room temperature)
• ¾ cup Powdered sugar (sifted to avoid lumps)
• 1 cup Unsalted butter (softened to room temperature)
• 1 ½ cups All-purpose flour
• 1 tsp Vanilla extract
• A pinch of Salt
• For dipping: 1/2 cup dark chocolate (melted) and optional crushed nuts or jam for filling.

Instructions

1. Cream the Butter: In a large bowl, beat the softened butter with the powdered sugar until it is very pale, light, and fluffy (about 3–5 minutes).
2. Add Egg Whites: Gradually add the egg whites and vanilla extract to the butter mixture. Continue beating until well combined. Don’t worry if it looks slightly curdled at first; it will smooth out as you whip it.
3. Incorporate Flour: Gently fold in the sifted flour and salt using a spatula until just combined. Do not overmix, or the cookies will be tough.
4. Pipe the Cookies: Transfer the dough to a piping bag fitted with a large star tip. Pipe “S” shapes, rosettes, or fingers onto a baking sheet lined with parchment paper.
5. Bake: Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just barely golden. They should remain quite pale.
6. Decorate: Once completely cool, you can dip the ends in melted chocolate or sandwich two cookies together with a layer of apricot jam or raspberry preserves.

Keys to Perfection

• Temperature Matters: If your butter is too cold, the dough will be impossible to pipe. If it’s too oily/melted, the cookies will spread into puddles in the oven. Aim for “mayonnaise” consistency.
• Sifting is Essential: Because these cookies are so delicate, any lumps in the flour or powdered sugar will clog your piping tip and ruin the texture.
• The “Snap”: These cookies should be crisp. If they feel soft after cooling, you can put them back in a turned-off (but still warm) oven for 10 minutes to dry out.

Comparison of Viennese Styles

Would you like me to recommend a specific piping tip size or brand to get that classic “ridged” look?