The recipe is very simple: before you begin, preheat the oven to 180°C (conventional). Combine the egg whites with the sugar and beat them until you have a meringue.
Finally, add the coconut flour and mix the mixture.
Line a baking sheet with parchment paper, and using two spoons, form small balls of dough to place on the baking sheet.
Bake at 180° C for 15 minutes. Let the cookies cool on the baking sheet; otherwise, they’ll break.
We often end up with leftover egg whites when making desserts, and the question is always the same: what should I do with them? For a while now, my solution has been “Belgian coccoretti”! :D
I’ve tried two versions: one where the cookies turn out soft, and the other where they stay crispier (click here to see the recipe).
Today I’m sharing a recipe for soft Belgian coccoretti—I hope you like them!!
Enjoy your meal!!
