See how these are made here.

Directions

1. Whip egg whites with cream of tartar. They won’t whip to stiff peaks, but should get white, thick, and frothy.

2. Add toppings and fold in gently with a spatula.

3. Spoon about a tablespoon at a time onto a Gefen Parchment-lined baking sheet, leaving a little space between each spoonful.

4. Bake at 250 degrees Fahrenheit for 35 minutes or until firm to touch. Turn oven off, and leave them in the oven for one and a half hours.

Recipe tags

Craisins Egg whites Gluten free snacks Gluten-free desserts Non-gebrochts Non-gebrokts Pesach dessert Pesach snacks Shortcuts Shortcuts by family table

Please log in to rate

Reviews

6 Comments

Inline Feedbacks

View all comments

Shoshana Friedman

2 years ago

I tried it a whole bunch of times and they didn’t really work…

Stacey Silverman

3 years ago

Helpful tidbit Just to help everyone out there, Google says 4 eggs give you 1/2 cup egg whites. Obviously, if you have more patience, you can actually measure the ingredients, but for those of you who are like myself… Ahem. Here you go.

Question

Mark your comment as a question