3 large eggs, using only egg whites (Reserved from eggnog recipe)
1 pinch kosher salt
⅓ cup sugar (65 g), 2 tablespoons, divided
¼ cup eggnog (60 mL)
1 teaspoon vanilla extract
⅔ cup all-purpose flour (85 g)
powdered sugar, for garnish
nutmeg, freshly grated, for garnish
Nutrition Info
Calories 42
Fat 0g
Carbs 6g
Fiber 0g
Sugar 2g
Protein 1g
How to Make It
1. Step
Preheat the oven to 325°F (170˚C). Line 2 baking sheets with parchment paper and grease with nonstick spray.
2. Step
In a medium bowl, beat the egg whites and salt with an electric hand mixer until soft peaks form. Gradually add 2 tablespoons of granulated sugar and beat until stiff peaks form. You should be able to turn the bowl upside down without anything falling out. Set aside.
3. Step
In a large bowl, mix together the eggnog, vanilla, and remaining ⅓ cup (65 G) sugar until incorporated. Sift in the flour and and fold with a rubber spatula to combine. Fold in ⅓ of the egg whites until incorporated, then add the rest and fold until just combined.
4. Step
Transfer the dough to a piping bag or zip-top bag fitted with a medium round tip.
5. Step
Working quickly, pipe 12 4-inch (10 cm) long and 1-inch (2 cm) wide cookies onto each baking sheet. Bake for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark.
6. Step
Transfer the cookies to a wire rack and let cool completely. Use a sieve to sprinkle powdered sugar over the tops. Finish with a pinch of freshly grated nutmeg.
