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Preheat oven to 160C and sprinkle two
oven trays with corn flour.
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Separate eggs, beat egg whites until
soft peaks form.
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Gradually add sugar, beating well
after each addition.
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Add egg yolks and continue beating
until pale, thick and glossy.
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Sift flour and corn flour 3 times.
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Lightly fold flours and hot water
through egg mixture with a metal spoon.
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Using a piping bag with a 1cm nozzle,
form mixture into small rounds on prepared trays.
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Bake for 6 minutes, puffs should be
quite pale and just browning around the edges.
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Carefully lift onto a wire rack and
leave until cold.
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Join together in pairs with sweetened
whipped cream and lightly dust with sifted icing sugar.
