Nut Butter Styrofoam Cookies

These 3 simple ingredient cookies come from the cookbook Baking Yesteryear, where their name comes from their interesting texture. Crunchy on the outside, chewy on the inside, these cookies supposedly have the texture of eating Styrofoam? If that doesn't sound appealing, then think of these more as single almond macaroon cookies without any filling. I've swapped the granulated sugar for monk fruit, and substituted in any nut butter I want. The original is peanut butter, but try almond butter for an amaretti cookie vibe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 325F, and line a cookie sheet with parchment paper

Step 2

Separate the white from the yolk of a large egg. Carton egg whites are not recommended, as they will not beat up as well. Reserve the yolk for something else, like scrambled eggs or hollandaise sauce

Step 3

In a large metal or glass bowl with a hand mixer, beat the egg white until you have stiff peaks. Gradually add the sweetener 1 tbsp (12.5 g) at a time, until fully incorporated, and you have stiff glossy peaks

Step 4

If necessary, microwave your nut butter for 30 seconds to soften. Carefully fold the nut butter into the meringue with a silicone spatula, trying to deflate it as little as possible. Leave some streaks of white for contrast

Step 5

Dollop the mixture onto your sheet using a spoon

Step 6

Bake for about 12 minutes at 325F, or until lightly browned. Note that should still feel very soft to the touch. Cool completely on the sheet before removing. Store leftovers in the fridge or freezer

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