Sunday, 12 January 2014

Guilt-free egg white cookies

I really can’t say enough good things about these cookies. They are gluten free. They are lactose free.  They are low-carb and very low-fat. They are made using only three ingredients. They are extremely easy to make and are prepared in no time. And they are very delicious.

Though much less sweet, they somewhat resemble macaroons with their soft centre and crunchy outside. Unfortunately they can’t be stored for too long, because they tend to lose their crunch after a few days.

All in all they offer a healthier alternative to your everyday snacks without compromising the taste. Next time you have leftover egg whites, give these a try.

For about two trays of cookies you will need:

4 egg whites
100 g ground walnuts (about 1 cup)
3 tbsp agave syrup

Beat the egg whites until almost firm, then add the agave syrup. Beat until they start forming stiff peaks.


Add the walnuts and mix on lowest speed just enough to thoroughly combine all the ingredients.

Fill a piping bag with the mixture and pipe small cookies onto a baking tray lined with parchment paper.

Bake at 150°C for 20 minutes.

TIP: Leaving the egg whites sitting in the fridge for one or two days will make your whites easier to beat and your cookies rounder and prettier. This trick is often used for making macaroons.

A batch made with egg whites that sat in the frigde for two days