Preheat oven to 325°F (170°C). Using a permanent marker, draw 30 (1½-inch) circles each on 2 sheets of parchment paper (60 circles total), and place, marker side down, on 2 rimmed baking sheets.

In a medium bowl, whisk together flour and baking powder.

In a large bowl, whisk together sugar, melted butter, and salt. Add egg whites, vanilla bean paste, and vanilla extract, whisking until smooth. Fold flour mixture into sugar mixture until smooth. Transfer batter to a pastry bag fitted with a ½-inch round piping tip. Pipe batter into drawn circles. Using a finger dipped in water, smooth tops if necessary.

Bake until edges are golden brown, 15 to 20 minutes, rotating pans halfway through baking. Let cool completely on pans. Use Store in an airtight container for up to 3 days.