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. The reviews of the crust recipe were good so I had no concerns over buying a massive container of an ingredient I would only use for one recipe. (What could go wrong?) I envisioned myself on the path to health making cauliflower crust, one after another, and enjoying them guilt free with my family.
However, the recipe was a resounding flop. It tasted like well…cauliflower (Imagine that.) Not at all like doughy, carb-filled pizza crust. In addition to the terrible taste and aroma, the texture was like eating pea gravel. So, with a kitchen that smelled less than ideal and a failed recipe, the dilemma became what was I going to do with all this powdered egg white? I had used a few tablespoons to make the crust and had a huge container left with no idea what to make with it.
When I googled egg whites recipes, meringue cookie kept popping up. I give them a try, couldn’t be worse then the crust could it? Meringues are just liquid egg whites whipped up with some sugar. Why would powdered egg whites work differently?
I gave it a go and was surprised at the wonderful results. These were light, airy, and had a great crunch. They are melt in your mouth deliciousness. You can also vary the flavor by playing around with different extracts, I used vanilla but I can see how raspberry extract would work great in this.
Making stiff peaked egg whites might seem daunting. Don’t be intimidated. It is not really that hard it just takes longer then expected. Here is s video to help.
Mix egg white powder, water and extract until combine.
Using a stand or hand mixer to bring the egg whites to stiff peaks adding sugar in a little at a time. (See video) This step seems like it takes forever. (About 7-8 minutes) but stick with it. It will happen.
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 slightly browned..
Also, in the second batch I added some leftover Halloween candy I was trying to use up. You can ad-in mini chocolate chips or toffee bits and take this treat to a whole new level. This recipe is adapted from one I found on Food.com.
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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.