This is a recipe that developed by happy accident. I bought a large container of powdered egg whites to use in a cauliflower pizza crust recipe. Well, that recipe was a resounding flop. I came to realize I just don’t like cauliflower pizza crust. So the dilemma became what was I going to do with all this powdered egg white?
When I googled egg whites recipes, meringue cookie recipes kept popping up. I figured I would give it a try. Meringues are just liquid egg whites whipped up with some sugar. Why would powdered egg whites work differently? So I gave it a go. This recipe is adapted from one I found on Food.com.
4 tsp egg white powder
4 tbsp. water
1/2 cup sugar or granulated stevia
1/2 tsp of extract of your choice. I used vanilla.
You could leave the cookies here and eat them just plain. But I went the extra step. I still have leftover candy from Christmas so I decided to use some of them up and the reslts put this cookie over the top!
4-5 fun size candy bars, chopped
Mix first 4 ingredients in a bowl and then get to whipping. I used a hand mixer this time but it took what felt like forrrrreverrrr to get to stiff peaks, (about 7-8 minutes.) Next time I will try the stand mixer and see what happens.
Once stiff peaks are formed, slowly and gently fold in candy pieces. Drop onto a parchment lined cookie sheet and bake for 55 to 60 minutes and 275 degrees. Low and slow people! the tops should be lightly browned.
The result is sweet, crunchy and melt in your mouth yummy.