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Whisk the yolks and sugar in a medium glass bowl until creamy, about 5 minutes. Set the bowl over a pan of barely simmering water. Add the Marsala; whisk until the mixture almost doubles in volume, about 15 minutes, scraping down the sides of the bowl as needed. Serve with black pepper cookies. Preheat the oven to 425F with a rack in the center. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in the vanilla and salt. Beat in the egg whites until incorporated. Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined. Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804). Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies. Bake until the edges are golden and the centers are set, about 7 minutes. Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
Reusable cotton bread bag — bakery loaves stay fresh, zero waste