Per Nana ~
When I started mixing the ingredients for these cookies I had my
doubts that they would hold. Blending the egg whites with the sugar/
nut combination was difficult enough, but adding the bit of flour
called for, I was sure I would need another egg white. But, as Dorie
mentioned, this is not the cookie dough that you typically expect.
I think my interpretation of a teaspoon is a lot different than Dorie's
because the yield was only 2 dozen cookies. That said, we really didn't
need more since we are still working on the "weekend cake" from
"Baking Chez Moi". At this rate how I am ever going to get through Lent ?
The cookies came out fantastic, so tasty and delicious, and considering the
amount of sugar- they were not too sweet. This is a great way to use up
extra egg whites and any nuts hanging around in the fridge or freezer.
Per Tricia ~
I am not sure how I missed this treat in my visits to France, or more likely
I did see them and had no idea what they were. It was a delight to learn of
them this week via AMFT. I especially enjoyed thinking of the famous ice
cream shop, Berthillon, creating these from all of the left over egg whites.
I teased Nana that I would have loved a cross reference in the index
of "Around My French Table" which indicated which recipes used
only a yolk, and which only egg whites. I am not organized enough
to recall whenI am looking at extras but I think I will at least
remember a new trick for making amazing use of the whites.
These were interesting in every way and I was appreciative of Dorie's
comments regarding how unusual the cookie batter would look.
Because it definitely was not your standard concoction.
I decided to use walnuts mainly because I had a huge bag left over
from the holidays. My husband's first remark was that he was
surprised they were not more sweet and didn't have a stronger
flavor. Which is a good thing, in his book. Considering the
amount of sugar involved, his comment surprised me.
The texture and taste was very nice and elevated a few leftover egg
whites and nuts to something quite special. Those are my favorite recipes.
I will very likely make these again as a special treat for the family but they
are also quite company worthy. Especially if that company is already
getting creme brûlée which used up my egg yolks......