As I promised, here’s the crispiest version of the most famous recipe on my little blog: the one for Hard “coccoretti del beglio.”(You can find the softer, more classic version by clicking here). Just like the previous recipe, there are very few ingredients, and it’s even easier to make!

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!!