Saturday, December 3, 2011

Macademia cookies

Baking in my house has gone into overdrive. This is one of the recipes I tried using leftover egg white I had from baking a batch of oatmeal cookies. (I was actually baking several batches).

The cookies are very light and airy because they only have eggwhites in them. If you like cookies that have a very light texture, this one is for you.

Forgive me if I don't have a lot of pictures for this post. (too busy baking)


1 1/3 cups macadamia nuts (or whatever nuts you have on hand)
2/3 cup sugar
2 large egg whites
1/4 teaspoon salt
3/4 cup flour
1/2 teaspoon vanilla extract

preheat oven to 180C.

process nutswith 1/4 cup sugar in a food processor and grind into fine powder

put egg whites and salt in a bowl and whisk with electric mixer until soft peaks form. add the remaining1/2 cup sugar until the egg white form stiff peaks. Add hazelnut mixture, flour and vanilla. mix on med- low speed until combined. refrigerate covered until cold (about 1 hour)

with spoons,  mold heaping tablespoons of dough into pyramids (although you can just do a mound of dough). space about 2 inches apart on baking sheets.

bake until edges begin to brown. 15-18 minutes. Let cool on sheets and on wire racks.

cookies can be stored in airtight container up to 3 days

adapted from martha stewart cookies cookbook

Hope you get to try these if you have some left over eggwhites too!


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