Cotton Candy Cookies – GAPS Approved
Cotton Candy Cookies are the answer to, “What do I do with all the egg whites?” while on GAPS or paleo. Save the whites in a separate mason jar in the refrigerator until you have 3/4 of a quart full. If you don’t eat them yourself this is an inexpensive treat to leave a plate with a friend, the music teacher or anyone stuck on sugar and flour looking for proof that real food can make a delicious treat.
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These meringue cookies dissolve in your mouth like cotton candy with a slight exterior crunch. This recipe began as coconut meringues but after countless adaptations turned into Cotton Candy Cookies, named by the abundant number of kids, who eat the standard American diet and suck down these cookies by the plateful.
Making these treats in bite sized cookies is optimal since they dissolve easily. If they are too big taking a bite leaves a lot of messy crumbs. As they dehydrate they shrink so dropping the cookies larger than bite size works well.
Dehydrating the cookies on non-stick sheets like these is vital. Using parchment paper is difficult as the cookies do not peel off easily.
The finished cookies are irresistible!
[yumprint-recipe id=’23’]
Tag:Food
4 Comments
Becky could you please use ounces or mls in your recipes, I’m Australian and our quarts seem to differ from yours, we are now decimal of course but we did use imperial measure
thanks for this recipe becky! I tried it out, and the whites were more like foam than anything else. i plopped them on the cookie sheet and then realized there was a bunch of liquid underneath the foam, so i beat that liquid again, and then came back a short while later and found it had turned to liquid again. at that point i didn’t have a lot of time so i gave up on that try, but the first ones i had plopped onto the cookie sheet i did dehydrate and they tasted awful. what am i doing wrong?
I apologize if I already submitted this comment – I tried making these, and am not sure where I went wrong. I whipped the whites until they were stiff. there was lots of froth around the edges of the bowl. I started putting it ‘drops’ on the cookie sheet. i realized that there was a ton of liquid on the bottom under what was whipped or frothed. I then whipped that, and left it on the counter for a while. i came back in a short time and it had turned to liquid again! the ones that i had dropped on the cookie sheet were dehydrated according to recipe, but they tasted awful. they did seem to be more froth than anything else. i’m wondering if the author has any tips?
They do need to be whipped for a long period of time, until they have reached stiff peaks. Usually this takes about 15 minutes, depending on how full the mixer is. If whipped too long, they will go from being deflated to deflated liquid again. The flavor comes from the honey and vanilla. Doing a smaller batch may help.