1-Start by softening the butter at room temperature, which sets the stage for a smooth mixture.

2-Cream it with icing sugar until it’s pale and fluffy, a process that takes just a few minutes and makes all the difference in texture.

3-Next, gradually add the egg whites in three parts, mixing well after each to avoid any curdling. This careful approach helps create a light dough that’s easy to work with.

4-Then, sift the low-gluten flour and cornstarch together, and if you’re going for a flavored version, mix in your chosen powder, like strawberry powder at 12g, before stirring everything into the butter mixture.

5-Once you have a smooth dough, transfer it to a piping bag with a round nozzle and pipe it onto a parchment-lined baking sheet. Smooth the surface for even baking.

6-Preheat your oven to 150°C (302°F) and bake for 10 to 12 minutes until the cookies are slightly golden.

7-After baking, cool them completely on a wire rack before assembling.

8-For assembly, melt the white chocolate gently and spread it on half of the cooled cookies. Chill until solid, then sandwich the cookies together with a bit more chocolate. This step brings everything together, resulting in that creamy filling everyone loves.

9-Remember to chill the finished biscuits before serving for the perfect snap.