Egg White Cookies

Patrick went Kara-oking with friends yesterday night. I decided to spend the evening watching HK dramas 蒲松岭 and baking some cookies. I was too lazy to move the heavy mixer from the store room. Found one simple receipe from the web, requires simple whisking. It turns out pretty well, idiot-proof. All in all, took less than an hour. Both Patrick & myself love the cookies.




Here is the receipe,

Ingredients:
1 egg white
50g plain flour (sieved)
50g butter (soften at room temperature)
60g icing sugar (dpd on individual, reduced to 50g but still find it too sweet)

Method:
1) Mix butter and icing sugar till well-combined using an egg beater (manual whisk)(need not beat till fluffy).
2) Add egg white in 3 sessions, mix well using egg beater.
3) Add flour, mix well using egg beater. Just mix till incorporated. Do not over mix.
4) Pipe the batter with a round nozzle on greased or lined baking tray. (I used a plastic bag for piping)
5) Bake in preheated oven (upper rack) at 160C for about 15 mins till the edge become golden colour.



Note:
1) The batter will spread a lot during baking; remember to leave a wide space in between.
2) The batter will start to “melt” once heated in the oven, so do not waste effort to pipe into different shapes.
3) I used manual whisking tru out, it works