1. Add the butter, confectioners’ sugar, and salt for the dough into a large bowl and mix until light and fluffy. Add the egg yolk and vanilla extract and mix well. Mix the flour with the cornstarch, and salt and add to the bowl – mix and knead until just combined. Wrap the dough into plastic wrap and place it in the fridge for at least 2 hours.

2. Preheat the oven to 285°F (140°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface, cut out circles with a diameter of about 2 inches (5cm) and place them fairly close to each other on the baking sheets. Chill until ready to use.

3. For the meringue, whisk the egg whites with a pinch of salt in a heatproof bowl until foamy. Gradually add the powdered sugar and continue to whisking. Place the bowl over a pot with simmering water and whisk the mixture for about 3-4 minutes until very fluffy – the meringue should be firm and glossy. Fill into a piping bag fitted with a ring nozzle* https://amzn.to/3seYOhc or round nozzle. Pipe rings (or a border with dots) onto the circles. Bake the two trays one after the other for about 25-28 minutes each, after about 15 minutes, open the oven once briefly to allow moisture to escape and continue baking. Remove the baked cookies from the oven and let them cool completely on a cooling rack. Repeat with the second baking sheet.

4. For the filling, heat the raspberry jam briefly (in a saucepan on the stove or in the microwave) and then fill the cookies with it – works best with a piping bag. Allow the jam to cool and dry and store the cookies in tin cans with sandwich paper between the layers.