I recently discovered an Italian sweet called ‘Brutti ma Buoni’ that means ‘Ugly but Good’. I love that name! This recipe is based on my ‘Egg Whites & Almond Cakes’ but inspired by that Italian sweet. The ugly cookies are easy to prepare on the baking tray. Depending on the cooking time and temperature, these cookies can be crispy or soft.
Makes
16 Cookies
Ingredients
2 Egg Whites
1/2 cup Caster Sugar *can be 1/4 cup or 1/3 cup
1 pinch Salt
1/2 cup Almond Meal
1/2 cup coarsely chopped Roasted Almonds *You can add more
Method
- Preheat oven to 120°C for crispy cookies. Line a baking tray with baking paper. *Note: Bake at slightly higher temperature for shorter time to make soft cookies.
- Beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar and Salt as well, beating well, until thick and glossy. Add Almond Meal and chopped Roasted Almonds, and gently mix to combine.
- Place heaped tablespoonfuls of mixture on the baking paper. You should be able to make about 16 cookies. Bake for 50 to 60 minutes and transfer to a wire rack to cool. The longer you bake, the crispier the cookies would be.
- *Note: You can add some Cocoa Powder OR Matcha powder for a flavour. The photo below is Matcha flavoured cookies. Add 2 to 3 teaspoons Matcha powder.
Comments
Anonymous
1/04/2024
If i bake a crispy one, how long can i keep it before going soft? Thank you.
Hiroko
2/04/2024
Hello. I believe you can store them for a few weeks like Meringue, and the crispiness can last if stored properly.
LG
7/03/2022
Perfect recipe! I had 2 egg whites left over from another recipe and this was perfect. I like that we don’t have to make it as sweet (I went with the 1/4 C of sugar). It worked out just right and even really makes 16 cookies when you use a tablespoon to glop them onto the cookie sheet. I lined the baking sheet with wax paper and it worked well. Thanks for this. It’s a keeper!
Hiroko
11/03/2022
Oh, I am glad my recipe helped you to use up the egg whites. These ‘Egg White & Almond Cookies’ are so popular and I often bake them, then I end up having leftover Egg Yolks. And again I make Custard…