When I have extra egg whites from pudding, custard, crème caramel or crème brulée, I always whip up a batch.
INGREDIENTS
- 250 g coconut flakes (not sweetened)
- 3 large very fresh egg whites
- 180 g sugar
- a pinch of salt
1 Preheat the oven to 350°F.
2 In a medium bowl, mix all four ingredients with a fork. Using your hands and a small spoon, shape balls of dough and deposit them on a regular cookie sheet lined with parchment paper.
3 Bake for about 10 minutes, until they turn golden. It’s important not to overcook them, otherwise they will get too dry.
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