Chocolate Frosted Sandwich Cookies
In a bowl, beat the egg yolks with 40 ml (approximately 3 tablespoons) of water, lemon zest and flour until the mixture is thick and smooth. Beat the egg whites with sugar, wheat starch flour and salt until very stiff peaks form.
Stir a small portion of the egg whites into the egg yolk mixture. Then gently, yet quickly fold in the remaining egg whites using a wooden spatula.
Preheat the oven to 170°C (approximately 350°F). Line a baking sheet with parchment paper. Immediately spoon the mixture into a piping bag fitted with a plain tip and pipe 3 cm (approximately 1 1/4-inch) wide spots on the baking sheet, spacing them 1-2 inches apart. Bake with the oven door slightly ajar for 30 minutes until set and very pale in color.
For the bottoms cut off the tops, so they get status. Cut off a thin slice from the tops of half of the cookies. Coat the outer surfaces of the cookies with the frosting. Beat the cream with vanilla until stiff. Spoon the whipped cream into a piping bag fitted with a rosette tip and pipe the vanilla cream onto the flat sides of the cookies. Sandwich 2 cookies together and serve.