Along with leftover sour cream, we often have leftover egg whites we keep in the freezer. Where do all these egg whites come from? Usually our chocolate chip cookies (oh and from eggnog). With so many in the freezer, we tried egg white scrambles , but were not impressed, so it was back to the drawing board.
Since my huge dietary change about two years ago, one of the main textures I miss is crunch/crispness. I was craving something sweet and crunchy and found this awesome recipe on z’s cup of tea. I tell you something, Zoe was not wrong when she said that these crunchy and crisp.
Just egg whites, honey, water, vanilla powder, cocoa powder and salt. Simplicity in itself.
These cookies are naturally gluten-free, grain-free, dairy-free and paleo-friendly.
A liked the vanilla ones best, they were really really good and tasted a little like butterscotch. I liked the chocolate ones best, although I found that some of them were a little chewy, so could do with a little more cooking time. Other than that, we were pleasantly surprised.
I am now looking forwarded to leftover egg whites so I can make this recipe again.
CRISP CHOCOLATE AND VANILLA MERINGUE COOKIES (honey-sweetened)
makes 60 – 4-5 cm (1.5-2 inch) cookies
adapted from z’s cup of tea: crispy crunchy meringue cookies
- 170 g (1/2 cup) raw honey
- 80 ml (1/3 cup) water
- 4 large egg whites
- 1 pinch sea salt
- 1 teaspoon ice cold water
- 1 pinch vanilla bean powder
- 2 tablespoons unsweetened raw cacao powder
1. Preheat oven to 120 C / 250 F. Line two baking trays (cookie sheets) with parchment.
2. Heat the honey and 80 ml (1/3 cup) water in a saucepan to 112-115 C (235-240 F) without stirring.
3. Meanwhile beat the egg whites with salt and ice water together to form soft peaks.
4. When the honey syrup is ready, pour directly into the egg whites, and beat until glossy and stiff. Add vanilla powder and beat again.
5. Separate the mixture into two equal portions. To one portion, fold in the cocoa powder.
6. Pipe or spoon small dollops of the mixture on to the prepared trays/sheets leaving a little room to spread.
7. Bake in the middle of the oven for 70-75 minutes, or until the vanilla cookies are light to golden brown and they are all dry to the touch. Remove from the oven and cool on tray/sheets.
8. Peel meringues from the parchment once cool enough to touch. Cool. Enjoy!