These fragrant and crispy buttery cookies were made with leftover egg whites. As Chinese New Year is just around the corner, I added beetroot powder in the egg white cookies to make them look more festive and impressive in pinkish red. This recipe is easy and fuss free, it can be done in relatively short time, minus the baking time. Definitely a keeper recipe and great to serve on any special occasions.
Wishing all readers a prosperous year of the Dragon! 祝大家龙年幸福安康!
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Egg White Cookies
These fragrant and crispy buttery cookies were made with leftover egg whites. As Chinese New Year is just around the corner, I added the egg white cookies with beetroot powder to make them look more festive and impressive in pinkish red. Definitely a keeper recipe and great to serve on any special occasions.
Ingredients
- 130 g butter, soft to touch - used good butter, Lurpak
- 60 g icing sugar - sifted
- 2 tsp vanilla extract
- 3 tbsp egg white
- 150 g plain flour
- 1/2 tbsp beetroot powder - or purple sweet potato powder
Instructions
- Cream butter and icing sugar till pale and fluffy. Add vanilla extract, and mix well.
- Add egg white in 3 batches till combined.
- Mix plain flour and beetroot powder together, then sieve into egg white mixture.
- Using a rubber spatula to fold well mixture to combine.
- Prepare a piping bag fitted with your favourite nozzle tip, fill in batter and pipe on non-stick baking tray or tray with parchment paper.
- Bake in preheated oven at 160 degrees C for about 18-20 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
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- 蛋白曲奇 Egg White Cookies
- 口感酥脆，牛油香味特别浓郁 ~
- 材料：
- 130克 牛油， 含盐，稍微软 – 用Lurpak牌子
- 60克 糖粉，过筛
- 2茶匙 香草香精
- 3汤匙 蛋白
- 150克 中筋面粉
- 1/2 汤匙 甜菜根粉或紫薯粉
做法：
- 将牛油和糖粉打发至泛白。加入香精再搅匀。
- 蛋白分3次倒入，混合均匀。
- 面粉和甜菜根粉混匀才筛入蛋白糊中。
- 用橡皮刮刀翻拌均匀即可。
- 将面糊装入花袋内，挤出自己喜欢漂亮的花形在不沾底烤盘上或烤盘铺上油纸。
- 放进预热烤箱摄氏160度烤约18-20分钟或至金黄色。饼干待凉后放入密封罐保存。