3 eggs, separated
3 tbsp. honey
1/2 tsp. vanilla extract
1/2 c. sifted whole wheat pastry flour
1/2 c. sifted unbleached white flour
1 tbsp. cornstarch
1/8 tsp. cream of tartar

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In large bowl, beat egg yolks until golden. Add honey and beat for 10 minutes until ribbons form. Mix in vanilla.

Sift together whole wheat pastry flour, unbleached white flour and cornstarch into a medium-size bowl. Whisk to blend. Fold flour mixture into egg mixture, a little at a time.

In a medium-size bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Fold beaten whites into batter. Put batter into pastry bag with 3/4-inch opening. Squeeze 24 lengths of dough, about 3 inches long and about 1 inch apart, onto prepared baking sheets. Bake each batch on middle shelf of oven for 10 to 12 minutes, or until lightly browned.