Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Carefully separate the eggs, placing the yolks in one bowl and the whites in another.

In the bowl with the yolks, add half of the granulated sugar and beat until pale and fluffy.

Beat the egg whites on medium-high speed until soft peaks form; gradually add remaining sugar to achieve stiff peaks.

Gently fold the whipped egg whites into the yolk mixture.

Whisk together the sifted flour, cornstarch, and a pinch of salt; fold into the egg mixture.

Transfer batter into a piping bag and pipe 3-inch forms onto the baking sheets.

Dust the piped cookies with powdered sugar; bake for 12 to 15 minutes until puffed and golden.

Allow the cookies to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.