Beat the eggs with a pinch of salt with a mixer into a fluffy foam.

Add the sugar in three additions and continue beating until a firm meringue forms.

Sift in the flour with the vanillin in a couple of additions and fold in gently with a spatula until smooth.

Transfer the dough to a piping bag and pipe the cookies onto a baking tray. Dust generously with powdered sugar through a sieve.

Bake for 12-15 minutes in an oven preheated to 180°C until pink-golden. You can take the cookies out right away or leave them to cool in the oven with the door slightly ajar.