Thursday, June 4, 2009

Eggstra Egg White Use #3: Non-fat Gingersnap Cookies

This recipe I stumbled on accident. In fact, I was in the process of making these for my ice cream sandwiches when I got to the egg whites on the ingredient list. I had just finished making three batches of cookies, two of which were custard based, so I certainly had egg whites on hand and was set!

Non-fat Gingersnaps
(Source: David Lebovitz, who apparently was inspired by Ina Garten)

1 cup, packed (215g) dark brown sugar [I used light]
1/4 cup (75g) applesauce [I used closer to 1/2 c.]
1/3 cup (45g) molasses (preferably mild-flavored)
2 1/4 cups (315g) flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon1
1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon salt
2 large egg whites, at room temperature [All of my egg whites were combined in a tupperware container, so I measured out 1/3 c. of egg whites]
1/2 cup (50g) finely-chopped candied ginger
Additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies

In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

Meanwhile sift together the flour, baking soda, spices, and salt.

After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

Stir in the chopped candied ginger. Chill the batter very well. [I just put it in the freezer while I whipped up another batch of cookies]

To bake the cookies, preheat the oven to 350F (180C). Line two baking sheets with parchment paper or silicone baking mats. Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.
Afterwards, use your hands to form the dough into sugar-coated balls: don't be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.

Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.

This recipe made ~30 small cookies. They are kind of cake-like. I'm assuming that has to do with no butter and only egg whites. But they are very, very good.

{This is the only photo I have of them baked. The cookies are good on their own or with ice cream!}

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