I always think of these as Holiday Cookies. Since tomorrow is Easter I thought this would be a good time to share the recipe. Main ingredients are egg whites and sugar. Enjoy!
Oh, before you get started. The recipe below calls for the use of a pastry bag with a star (decorative) end. You can use a pastry bag with a hole cut in the bottom. Or simply use a spoon to plop the meringue onto the cookie sheets. Don’t worry…once baked they will all taste the same no matter what their shape.
Once done the cookies will be crispy. Store in an airtight container to keep away from moisture or they will lose their crispiness. Also, keep them away from heat or they will melt.
Main Tip: Use firm tofu always. I’ve never had a problem eating firm tofu, but ‘Silken’ (soft) tofu can be difficult to digest especially if you are more sensitive to the GOS and Fructan FODMAPS (found in wheat, rye, onions, garlic, legumes and lentils).
Crispy baked tofu goes well with leafy greens and wheat-free noodles, rice or quinoa.