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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