Almond Crisps

 

After making pineapple tarts I had some leftover egg whites and one of the ways to get rid of it will be making another cookie.

Ingredient

(Recipe modified from Food-4Tots)

2 large egg white (about 64g each with shell)
50g plain flour
60g castor sugar
30g melted butter

80-100g almond flakes
1/8 tsp vanilla essence

Makes 32-34 crisps

Method

1. Thaw egg white to room temperature and hand whisk egg white till you see bubbles.

2. Add in sugar and whisk till the sugar dissolves. How to tell that the sugar is dissolved? When you add the sugar and whisk you will hear "sha..sha.." sound, when you no longer hear that it is ready.

3. Sift the flour, add into the mixture and mix well.

4. Fold in the almond flakes using a spatula.

5. Melt the butter in microwave oven, set to high power and 30 secs.

6. Stir in the butter and vanilla essence. Mix well.

7. Line baking paper on baking tray, spoon 1/2 tbsp of mixture and spread it out thinly using another spoon. I find that using a long teaspoon spreads better. Make sure there's no overlapping of almond flakes to achieve a thin spread. My crisps are about the size of 7-8cm.

8. Bake in pre-heated oven of 170 degreeC for 15-20 mins or until golden brown.

9. You may need to turn your tray around in the last 5mins if there's uneven color and take out those who have turned brown first. Leave the balance to continue to bake till desired colour.

Spreading the mixture, before bake