• 2 h.
  • 4 h.
  • 3/5

Directions:

1. Batter:

1.1. Place into your kitchen mixer bowl:

6 egg whites – room temperature
¼ cup of confectioners’ sugar

Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes).

1.2. Add:

2 cups of confectioners’ sugar (the rest of the total amount)

Increase the speed to high and whisk until done – stiff peaks are formed (about 4 – 10 minutes).

Note: If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take 20 minutes or even significantly longer!

2. Create cookies:

2.1. Using a pastry bag with or without tips, 1 OZ disher or a set of spoons, place the batter portion on the baking sheets with the parchment paper.

Notes:

  • Leave at least 2” space between each.
  • With 1 OZ disher, you should be able to create 25 – 30 cookies.

3. Air drying:

3.1.

Let air dry (at room temperature) to allow for crust creation for about 2 hours.

4. Baking:

4.1.

Set oven to preheat to 250° F.

4.2.

Bake in a preheated oven until fully baked – the top has a lightly beige color and looks crunchy (about 1 hour 30 minutes to 2 hours).

About the Author:
TomFounder
# 1
  • Published Recipes: 225
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  • Location: Iowa, USA
  • Member since: 2023-02-02

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