SUPER QUICK COOKIES MADE WITH ONLY EGG WHITES The recipe I share today is for cookies made using only egg whites. I often have leftover egg whites, especially after preparing a nice plate of carbonara — and what better way to use them than making a light dessert? These cookies take just over five minutes to prepare and are super crunchy and very light! Now follow me into the kitchen and I’ll show you how to make these super quick cookies made with only egg whites!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Cooking time: 40 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the super quick cookies made with only egg whites
- 3 egg whites (≈100 g / 3.5 oz) egg whites (About 3)
- 1/2 cup (≈100 g / 3.5 oz) sugar
- 3/4 + 1 tbsp cup (≈100 g) all-purpose flour
- 3.5 oz (≈100 g / about 3/4 cup) mixed nuts
Useful tools to prepare the super quick cookies made with only egg whites
- 1 Loaf pan
- 1 Knife
- 1 Spatula
- 1 Electric mixer
Preparation of the super quick cookies made with only egg whites
As mentioned at the start of the recipe, the preparation of these cookies is really very quick. I recommend preheating the oven in advance and setting it to conventional/static mode at 356°F, and taking the egg whites out of the fridge at least half an hour beforehand because to whip properly they need to be at room temperature.
The first step is to pour the egg whites into a bowl and, using an electric mixer, start whipping them at the highest speed. As soon as they begin to thicken, quickly add the sugar and continue beating at the highest speed until you obtain a voluminous, foamy and glossy meringue.
Once the egg whites are whipped into very stiff peaks, still mixing with the beaters, gradually add the sifted flour a little at a time until fully incorporated, and finally add the nuts. In my case I used sliced almonds and coarsely chopped hazelnuts, but you can use the nuts you prefer.
Using a flexible spatula, fold the nuts in well, then line a loaf pan with dampened and wrung-out parchment paper, pour in the mixture and level it well. Bake in a static oven at 356°F for about 25–30 minutes.
Remove the cake from the oven and let it cool completely. Then remove it from the parchment paper and, using a smooth, sharp knife, cut thin slices which you will arrange on a baking sheet lined with parchment paper.
Bake again at 302°F with the fan (convection) on for about 15–20 minutes until the cookies are nicely golden. Once baked, let them cool before enjoying their super crunchiness.
An extra tip:
* Creative Variations
• Flavors: Add grated orange zest or a teaspoon of cinnamon to the dough.
• Nut Mix: Try a mix of almonds and pistachios for a fantastic color contrast.
• Chocolate: If you want to indulge, once cooled, dip half of each cookie in melted dark chocolate.
One last tip: Store them in a tin box or an airtight glass jar as soon as they are completely cooled. If they absorb humidity, they lose all their magic!
