Cookies are fun to make and with their short baking time they are perfect for winter months when we are all too conscious of our energy consumption. I've been trying to reduce food wastage and there are always extra egg whites in the fridge. Egg whites make amazing friands and macarons but they do become boring after a few batches. A few weeks ago, I made almond cookies with egg whites and a batch of chewy gluten-free walnut cookies with egg yolks just to see how they turn out and if it was worth the effort. I made both cookies without any added fats (no butter or oil of any kind).
The almond ones were made with meringue then added a little flour and almond meal to make a dough. With the walnut ones I was a little braver and used brown sugar with egg yolk and tried to beat it for around 10 minutes to dissolve most of the sugar before adding ground walnuts to make a dough. The cookies turned out amazing and definitely worth the experimenting. Walnut cookies were certainly chewy almost like a good chocolate chip cookie, but the almond cookies were crunchy on the outside and with a chewy centre.
2 egg whites
3/4 cup icing sugar (or caster sugar)
1/2 cup plain flour
1.5 cups almond meal
25 Almonds (approx.)
- Beat the egg whites with sugar for around 10 minutes to make a glossy meringue.
- Fold in flour and the almond meal.
- Take a tablespoon of the dough and flatten it on a baking sheet. Press an almond on top of it.
- Bake at 180C until golden.
2 egg yolks
3/4 cup soft brown sugar
2 cups crushed walnuts
- Beat egg yolks with the sugar for around 10 minutes.
- Add the walnuts and mix into a dough. Add extra walnuts if the dough is runny and sticky.
- For each cookie, use a tablespoon to measure the dough.
- Bake at 180C until golden and crunchy.