Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift together the flour, cornstarch
, cream of tartar, and baking soda
into a bowl. Separate the eggs into two bowls. Beat the whites to soft peaks. Add the sugar to the egg whites in 3 stages, beating after each addition to make a stiff, glossy meringue
. Whisk in the egg yolks, 1 at a time. Sift
the dry ingredients together, then sift them over the egg mixture, and fold them in with the whisk
, without beating or you'll lose volume.
Pipe or drop by tablespoonfuls onto the baking sheets, leaving room between them so they can spread. Bake until lightly golden, about 5 to 7 minutes. Remove the cakes
to a rack to cool. They will harden slightly as they cool.
Sandwich the rounds together with raspberry
jam and sweetened and vanilla-flavored whipped cream
. Let the sweets sit an hour or so to soften before serving.