This was a first for me. I have never attempted to do any recipes with egg whites before. I got the idea from The Gracious Pantry.
This recipe is pretty good! I was surprised. Now, it's a little tricky and half of my cookies did not come out right. They tasted very nutty - almost like a Sandies cookie, but without the texture. I ate three myself. LOL. These are a very spongy cookie. I am honestly not sure if these even qualify as a macaroon nor a cookie. ??? HA!
Anyway, I made about 12 cookies from this recipe using rather large spoonfuls of the mixture, but I am sure you could get more if you used smaller scoops. Again, only about half of them even came out right. I am not sure I will do this recipe again. Even though they were good, they were sticking to the cookie sheet (I used a stone one, I think parchment paper would have helped!) and they were just messy making. Maybe one day in the future, when I have a bigger kitchen and more space, I might try again. Here is the recipe:
1 1/2 cup of ground almonds (I used regular almonds, put them into the magic bullet and ground them)
1/2 cup of honey
4 egg whites
First, you beat the egg whites until they form stiff peaks. Now, I had never heard of this before but youtube videos provided a lot of info on this. In a second bowl, combine honey and ground almonds (I'll admit, I skipped this step and just threw it all in together.... oops). Next, fold the mixture (do not stir). Fold until it is all combined but do not over mix it. Stop folding once the ingredients are combined. Scoop your clumps on to the the cookie sheet (I suggest parchment paper). Place in the oven at 350 degrees for 10 to 15 minutes.
What do you think of this recipe? Comment below!
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