John Myers
Cookies: Heaps of Gingerbread
The perfect cookies: heaps of gingerbread recipe with a picture and simple step-by-step instructions.
- 300 g Gingerbread or other cookie crumbs
- 4 piece Protein
- Dark couverture
- 50 g Almond sticks
- My daughter’s first attempt at baking gingerbread went a little wrong. They were really great in taste, but rock-hard, but definitely too good to throw away and that’s how these cookies came about.
- Finely grate gingerbread (or other cookies) with the food processor.
- Beat the egg whites into very stiff snow and mix with the crumbs.
- Using a coffee spoon, place small heaps on a baking sheet (2 trays) lined with foil or paper and dry them at approx. 80 – 90 degrees in the preheated oven for approx. 50 – 60 minutes before baking.
- Melt the couverture in a water bath (not over 38 degrees) and cover the piles with it. Decorate with one or two almond sticks and allow to harden.
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