One thing I learned from baking for the afternoon tea party...all the recipes need yolks, yolks, yolks! And so here comes the a challenge for egg whites leftovers.
Mr. T loves almonds, and I have not make his favorite cookies for years, so almond tuile became the answer! These crispy cookies are extremely easy to bake, all you need is flour, egg whites, sugar, oil and nuts.
Egg white // 100g (3 large egg white)
sugar // 100g (3/4 cup) or 70g for slightly sweeten
Oil // 40g (1/3 cup)
Flour // 30g (1/4 cup)
Almond slices // 160g
1. Combine everything except almond slices in a mixing bowl, beat until pale white and smooth. Fold in the almond slices. Don't overmix!
2. Line baking sheet with nonstick liner or spray baking sheet with oil. Also sprinkle with flour. (You may want to sprinkle more flour as these cookies really stick!)
3. Take a 1 tbsp of batter and spread into neat round using the back of spoon. I used an egg ring to help making perfect round. Leave space between cookies.
4. 180C / 350F for 10 minutes or until golden around edge. Allow them to cool on the baking sheet before transferring.
1/ You can use any kind of nuts or seeds. Try sunflower seeds and sesames!
2/ I like them to have even color, so I left the cookies in the oven for extra 2 minutes.
3/ Cookies are very soft when out from the oven. You can place them over a tart shell right the way and shape them into bowls.
4/ I use pancake rings to make them into round shapes. You can also use big round cookie cutters or mousse ring to achieve the same result.
5/ These cookies stick to surface pretty bad, always grease the baking sheet and sprinkle with flour.
蛋白 // 100g (3大蛋白)
砂糖 // 100g (3/4 cup) or 70g for slightly sweeten
油 // 40g (1/3 cup)
麵粉 // 30g (1/4 cup)
杏仁片 // 160g
4/ 把pancake ring放在烤盤上，再取蛋白糊填滿，就可以弄成漂亮的圓型了。用大的cookie cuter或mousse ring也可以喔。
Thursday, October 02, 2008
topics :: recipe.cookies