Biscuits à la Cuiller

• 6 ounces sugar
• 6 egg yolks
• ¼ teaspoon vanilla extra

Cream sugar with egg yolks and vanilla extract in a warm bowl until fluffy and almost white. Then fold in flour carefully, a third at a time; fold in stiffly beaten egg whites. Place a piece of waxed paper on a baking sheet. Force mixture through a piping bag on to paper; each finger should be 3 inches