This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
Just curious. Why just egg whites and not the whole egg?
It is probably to keep down the cholesteral content. The yokes contain the choleseral, and since the eggs are used to bind the batter, the whites do the job well even without the yokes.
Probably because there is no flour so beating up the egg whites will help
Egg whites are used to help with whipping foods, adding a light and airy texture to them. They will help give the cookies a light, chewiness to them.
Amazing and delicious, thanks so much!!