Originally called almond cookies, but this recipe's greatest asset is the 3 egg whites. Hungarian recipes often call for only egg yolks and this presents a challenge to make use of the accumulated egg whites. I used to just add them to a plastic container I kept in the upstairs freezer thinking I will make another pavlova, but as much as we LOVE pavlova, there is a limit to how many we want to eat. It is much easier to freeze the egg whites individually in tiny plastic containers and once frozen transfer them to a larger container. Sometimes I take out a cube to thaw, that is… when I remember, and add it to something that day. From time to time I would just say “eh!” and pour an egg white down the drain. But the guilt is strong after several egg whites. In this recipe, hurrah, I can use up three egg whites! This is a delightful cookie and also one of the simplest to make. Hint: Best with sweet unsalted butter. Flavorings would spoil the delicate flavor.
Egg White Cookies
3 egg whites
1/2 cup soft unsalted butter
1/2 cup sugar
3/4 cup flour
pinch of salt
1/2 cup sliced or chopped nuts
• Preheat the oven to 350F.
• Line a large baking sheet with parchment paper.
• Beat the butter and sugar until fluffy.
• One by one add and beat in the egg whites.
• Then gradually add the flour and beat to combine.
• Using only a teaspoon, scoop up some batter and ease it onto the prepared baking sheet at 1 inch apart. The cookies will spread.
• Place in the preheated oven and bake for 3 minutes.
• Take the pan out of the oven and sprinkle the cookie tops with sliced almonds or some other chopped nut.
• Return cookies to the oven and bake for 10 more minutes.
