Preparation
1.Separate eggs. Beat the egg whites with 4 tablespoons of cold water until stiff. 2.Whisk 75 g of sugar and salt while stirring, continue to beat until the egg whites are thick and shiny. 3.Beat egg yolks with remaining sugar 2-3 minutes thick creamy and light. 4.Sieve the flour, starch and baking powder over and top with 1/3 of the egg whites. Easily fold in the remaining egg whites.5.Spread the biscuit as 24 circles (about 6 cm in diameter) on baking sheets covered with baking paper. Bake in preheated oven at 180 ° C Fan for approx 12-16minutes until golden.6.Wash raspberries when necessary, then dab gently. 7.Mix 60 g of powdered sugar, cream stabilizer and vanilla pulp. Beat in cream, then add powdered sugar mixture and beat until stiff. 8.Crush and rub 300 g of raspberries lightly with a fork.9.Fill raspberry cream into a piping bag with a large hole and spray onto 12 biscuit circles. 10.Cover with remaining raspberries and leave the remaining biscuit circles on top. Dust with remaining powdered sugar and serve.Tip: If you do not have a fan oven the biscuits bake one after the other at 200 ° C top and bottom heat.