Egg White Almond Cookies蛋白杏仁餅
Delightful Cantonese cookies made primarily from egg whites, almond flour, and sugar, resulting in a crispy exterior and a soft, chewy interior with a rich almond aroma.
01Ingredients
- 2 large egg whites (approx. 60g)
- 100g icing sugar
- 150g almond flour (ground almonds)
- 50g granulated sugar
- 30g melted unsalted butter
- 1 tsp almond extract
Nutrition (per serving)95kcal
- Protein2.8g
- Carbs10.2g
- Fat5.1g
Fiber 1.5 gSodium 18 mg
02Steps
- Preheat oven to 160°C (325°F). Line a baking tray with parchment paper.
- Sift the icing sugar and almond flour into a large bowl.
- In a separate bowl, lightly whisk the egg whites with granulated sugar until just combined and foamy, not stiff peaks.
- Gradually fold the egg white mixture into the sifted almond flour and icing sugar until just combined.
- Stir in the melted unsalted butter and almond extract until a smooth batter is formed.
- Transfer the batter to a piping bag (or use two spoons) and pipe small, round cookies onto the prepared baking tray. Leave some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from oven and let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
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