Two-color egg white cookies

Overview

In the past, I would use the extra egg whites from making pastries to make bread or stir-fry vegetables. The egg whites I made this time are easy to learn, crispy, delicious, and melt in your mouth. I just need to reduce the amount of sugar next time, I think it’s a bit sweet.

Tags

• baking
• children
• cookies
• afternoon tea
• cocoa powder
• corn starch
• milk powder
• white sugar
• white vinegar
• protein

Ingredients

Steps

1. 1 Separate the egg whites

   

2. 2 Add white vinegar, add sugar in 3 batches and beat until stiff peaks form

   

3. 3 Sift in milk powder and starch, stir well

   

4. 4 Take half of the protein paste and add cocoa powder

   

5. 5 Mix well

   

6. 6 Put them into piping bags separately

   

7. 7 Cut a slit in the piping bag and squeeze it into the baking pan

   

8. 8 Preheat the oven to 100 degrees, bake on the middle and lower racks for about 35 minutes, simmer for another 5 minutes, take out and let cool