Hello, I am Laura. Today, we’re going to prepare luxurious egg white and almond flour cookies recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Luxurious Egg White and Almond Flour Cookies Recipe
Luxurious Egg White and Almond Flour Cookies is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Luxurious Egg White and Almond Flour Cookies is something that I’ve loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. You can have luxurious egg white and almond flour cookies using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Luxurious Egg White and Almond Flour Cookies:
- Get 1 Egg whites
- Take 50 grams Almond flour
- Get 20 grams of regular and powdered sugar - 40 grams total Sugar (Use 20 g of powdered sugar if you can)
- Prepare 1 tbsp Heavy cream (or milk)
- Prepare 10 grams Cake flour
- Prepare 20 grams Unsalted butter
Steps to make Luxurious Egg White and Almond Flour Cookies:
- Sift the almond flour, 20g of sugar, and cake flour together, add in the heavy cream, and mix.
- Add in the melted butter and stir. (The dough is hard so knead it in),
- In another bowl, add in the egg whites and 20g of sugar to make a meringue (whip until stiff peaks form).
- First take 1/4 of the meringue, add to the mixture from step 2, and stir in. Add in the remaining meringue once the dough has softened, and mix.
- Place the dough into a pastry bag, and squeeze out into about 3 cm sized drops, using a 1cm head. (The dough will spread out, so leave space between drops).
- Bake in an oven preheated to 170C for about 16 minutes, and bake until they turn a nice baked color. Take out and place onto a rack to cool. Fill with ganache if you would like.
- Post script: These bake quite moist, but I will add that baking at 150C and letting them cool in the fridge will make them crispy.
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