Egg white cookies
Description
The bake comes together simply and quickly. Cookies like these stay fresh the next day too, so you can bake a larger batch. They’re also very handy to take with you on a trip or to work for a snack. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Carefully separate the egg whites from the eggs and place them in a bowl; add a pinch of salt. Beat the whites into foam with a mixer.
- 3
Step 3
Then add the sugar in small portions and keep beating the egg whites with the sugar until you get stiff peaks. Check yourself: turn the bowl of whipped egg whites upside down — the meringue should stay put.
- 4
Step 4
Sift the flour into the whipped egg white mixture.
- 5
Step 5
Carefully fold the flour into the egg white mixture with a spatula until fully combined. You should end up with a smooth, airy batter.
- 6
Step 6
Put the dough into a piping bag.
- 7
Step 7
Line the baking sheet with parchment paper. Pipe or drop the dough in small portions onto the parchment, shaping the cookie portions. Bake the cookies in an oven preheated to 180°C for 15 minutes.
- 8
Step 8
Cool the cookies slightly, then serve.