"These chips, made from egg whites, are a quick and simple dessert when you need to use the egg whites left over from other recipes. My family loves to nibble these crispy treats. They normally don’t have a distinct taste, but when adding nuts and dried berries they become very special. I recommend you use roasted hazelnuts, simply because they have more flavour than the non-roasted ones. My kids love the taste of unsalted pistachios. I add dried goji barriers for a touch of bitter-sweet taste."
Ingredients:
6 egg whites
140 g sugar
160 g flour
pinch of salt
vanilla seeds
100 g roasted hazelnuts
100 g unsalted pistachios
50 g dried goji berries
6 egg whites
140 g sugar
160 g flour
pinch of salt
vanilla seeds
100 g roasted hazelnuts
100 g unsalted pistachios
50 g dried goji berries
Method:
- In a larger bowl, beat the egg whites until stiff and gradually adding sugar.
- Sift the flour onto the egg whites and gently mix it in with a spatula.
- Add the nuts and berries.
- Line the baking mould (for Rehrücken Cake) with a non-stick paper and pour the dough in evenly.
- Bake in a preheated oven at 220°C for 20 minutes.
- Let it cool down and slice it with a meat slicer 2mm thin. Place the slices onto a baking tray lined with a non-stick paper.
- Now dry the slices in the oven at 100°C for 10-15 minutes or until crispy.
Cooking Tip:
With this recipe you can prepare various different chips, like chocolate chips which are my favourite. Just replace 1 spoon flour with good quality dark cocoa and follow the recipe as written above.
With this recipe you can prepare various different chips, like chocolate chips which are my favourite. Just replace 1 spoon flour with good quality dark cocoa and follow the recipe as written above.
