- 4 egg whites
- 1 cup honey
- 3/4 cup coconut flour
Method of Preparation
- Preheat oven to 250.
- Combine honey and egg whites in a metal bowl that will fit on top of a sauce pot.
- Fill the sauce pot that the bowl will rest on with 2 or 3 inches of water and bring it to a boil.
- Place the bowl of honey and eggs on top of the pot with the boiling water (creating a double boiler system).
- Let the mixture heat up, stirring and whisking occasionally, until it becomes very warm and looks slightly opaque. Remove it from the heat.
- Pour the mix into a cuisinart stand mixer (or you can use electric egg beaters if you don’t have a mixer) and run it on high for 10-15 minutes until the mixture has achieved very stiff peaks (it will be able to hold it’s shape perfectly and will not fall out of a spoon if turned upside down).
- Once the peaks have stiffened, gently fold in the coconut flour until it is evenly distributed. The mix will lose air while you are folding. That is ok.
- Spoon cookie sized pieces of batter onto a non-stick Teflon baking sheet or a sheet of parchment paper.
- Place sheet in oven for 45 minute to 1 hour, until the cookies have dried out and begun to brown lightly.
- in step 6 it is safer to overwhip the egg white mix than to underwhip the egg white mix. The more whipping you do the stronger the meringue will be and the better it will hold it’s form while baking and folding in the coconut flour. If underwhipped it will lose air and the texture will suffer.
- In step 8 you can also scoop the mixture into a piping bag (or gallon freezer bag with the tip cut off) and pipe the cookies out. This will achieve a more uniform and prettier cookie.
- The baking process is a little finicky. Make sure to rotate the sheet occasionally so it browns evenly. To test the cookies, try to remove one from the oven and let it cool. If the texture is too soft when you taste it, let it bake a little longer. If the texture is firm, feel free to remove them from the oven.
Recipe courtesy of Chef Travis Bettinson