I miss having sister time.
Before I baked the Key Lime Tartlets last week, I did a google search for egg white recipes, as the tartlets would use three egg yolks. On Wednesday, I used one of the whites to bake a recipe from Epicurious:
https://www.epicurious.com/recipes/food/views/3-ingredient-hazelnut-cookies
Note: It uses a pinch of salt, so it is actually a 4-ingredient recipe.
My husband is not fond of hazelnuts, and I had no whole ones, so I substituted pecans, as one reviewer also did. I toasted the pecans for 12 minutes at 350F, which was fine, before using my small food processor to coarsely grind them. I used the whisk attachment with my hand mixer to whisk the egg and salt, then folded in the sugar and the pecans. I used my Zeroll Scoop #40 to form the cookies, ending up with ten rather than twelve. I baked them on the third rack up (a bit above center) for 18 minutes. These ae a light cookie (gluten-free) and are crisp on the edges and chewy in the center. The recipe is a keeper for when I have a leftover egg white.
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