Use up your Egg Whites!

I taught a cooking class and we used 6 egg yolks for the recipe, now with 6 egg whites left over what do we do? Easy peasy, make some cookies for Easter! You can freeze egg whites so no worries you can wait until next week to make them if you want. Or make a batch to enjoy before Easter weekend. Both these tasty Italian cookies are favourites of mine and I hope you enjoy them as well! 

Amaretti Cookies 

These are great little crunchy cookies ideal for dunking into coffee although they are just as good for munching on their own. They are also a wonderful addition to a table of sweets.

2 cups (500 mL) unblanched whole almonds

2 egg whites

1 cup (250 mL) sugar

2 Tbsp (30 mL) all-purpose flour

1 Tbsp (15 mL) almond extract

1 tsp (5 mL) baking powder

1 tsp (5 mL) icing sugar (optional)

Line baking sheets with parchment paper; set aside.

In a food processor, chop almonds until in small pieces with some powdery granules. Set aside. 

In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, until ribbons fall from beaters when lifted. Stir in almonds, flour, almond extract and baking powder.

Preheat oven to 350°F (180°C).

Drop level tablespoons of batter, about 2 inches (5 cm) apart on prepared baking sheets. Using your fingertips, shape each into a neat circle.

Bake in centre of oven for about 12 minutes or until cookies are light brown and crisp on top. Set pans on a cooling rack and let cool for 2 minutes. Transfer cookies to rack and let cool completely. Sprinkle with icing sugar, if desired. 

Makes about 40 cookies.

Tips: 

Can be stored at room temperature for about 2 weeks or frozen for up to 1 month.

Try dipping them in melted chocolate for a new twist on these crisp bites.

You can substitute hazelnuts for the almonds in these cookies.

Do not use dark baking sheets for these cookies as they cause overbrowning.

Brutti ma Buoni

“Ugly but good” is the translation of the name for these crunchy-on-the outside and chewy-on-the-inside Italian cookies. You can make them with coarsely chopped toasted almonds, hazelnuts or walnuts, but they are even more addictive when chunks of chocolate are used instead, as I do here.

4 egg whites

1 cup (250 mL) sugar

3 Tbsp (45 mL) all-purpose flour 

1 tsp (5 mL) vanilla

2 cups (500 mL) coarsely chopped nougat milk chocolate bar (such as a Toblerone)

2 Tbsp (30 mL) icing sugar

Line baking sheets with parchment paper; set aside.

In a large heatproof bowl over a saucepan of gently simmering water, whisk together egg whites and sugar. Cook, whisking occasionally, for about 5 minutes or until hot, opaque and sugar is completely dissolved; remove from heat.

In a stand mixer, using whisk attachment, beat mixture for about 7 minutes or until thick and glossy and bowl is cool to the touch. Fold in flour, vanilla and chocolate.

Preheat oven to 350°F (180°C).

Using a small ice cream scoop, or level tablespoon (15 mL) drop batter onto prepared sheets. Bake, one sheet at a time for about 15 minutes or until very golden and firm to the touch. Repeat with remaining batter. Let cool completely in pan on rack. Sprinkle with icing sugar. 

Makes about 60 cookies.

Ginger Brutti ma Buoni: Omit vanilla and chocolate. Replace with 1 tsp (5 mL) ground ginger and 1 cup (250 mL) chopped crystallized ginger.

Make ahead: Store in airtight container for up to 3 days.