Soft and delicious cookies with egg whites..
It often happens in the kitchen to have some egg whites left over from preparations that only require the yolk. Instead of opting for the usual omelet, why not turn them into delicious and soft cookies?
I share with you the recipe for these cookies which are the perfect solution for a tasty reuse. They are easy and quick: it only takes 5 minutes to mix and 15 minutes to bake!
They are very light, ideal for breakfast or a sweet break at any time of the day. A smart and tasty way to avoid wasting anything!
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the cookies with egg whites
- 2 1/4 cups all-purpose flour
- 1/3 cup coconut sugar (Or granulated sugar)
- 3 egg whites (Large eggs (about 130 g))
- 3 tbsp vegetable oil
- 1 tsp baking powder
Tools for the cookies with egg whites
- 1 Bowl
- 1 Baking sheet
Steps
In a large bowl, add the flour, sugar, and baking powder. Briefly mix the dry ingredients.
Add the vegetable oil to the mixture.
In a separate bowl, lightly beat the egg whites with a hand whisk or just with a fork to make them foamy; there’s no need to whip them to stiff peaks. It will take only a few minutes.
Add the egg whites to the dry-oil mixture and mix first with the fork, and then, when the dough starts to come together, work with the help of your hands.
The final dough will be soft and slightly sticky, but it should still be workable (like a soft pastry).
If necessary, slightly wet your hands with a bit of water to facilitate working and avoid the dough sticking.
Create small balls with the dough and place them on a baking sheet lined with parchment paper. Gently press them with your hands to give the shape of a cookie.
Before baking, add a sprinkle of fine desiccated coconut and granulated sugar on top for a tasty cover.
Bake at 356°F in a preheated static oven, in the middle of the oven, for about 15 minutes.
Remove the cookies from the oven: they will be very soft and should be allowed to cool completely before being enjoyed, to let them firm up.
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Storage and tips.
The cookies with egg whites can be stored in a tin box or well covered with a glass dome for 3-4 days, keeping their softness intact.
Tasty Tip: If you want to make these cookies even more irresistible, add a handful of dark chocolate chips or shavings directly into the dough.
