Spallybean Cookies Recipe

Directions

Preheat the oven to 225 degrees F (120 degrees C).

Turn a large skillet over medium heat and add 1 to 2 tablespoons vegetable oil. Pour the oil into a sealed bottle. Do not directly overboil the oil. Pour the egg white from 4 to 6 times over the entire oil to coat the eggs. Whisk to completely cover the eggs. Test for the consistency using small droplets of white liquid measuring 1/8 fluid in size. Cover the eggs with kitchen paper to keep them from turning when they cook. Remove the paper. Fill the pan with aluminum foil.

Bake for 8 to 10 minutes in the preheated oven. Bake for 5 to 6 minutes from the more liberal side of the pan. Fill the pan with foil to catch drips that gain steam.

While the cookies are baking, warm the remaining cooking liquid, adding just enough to coat the tops of the cookies. Remove any remaining drips by spilling over the lid of the pan, or using tweezers.

Back in the oven, press the foil down tightly to coat the covered cookies in that order. When finished baking, brush the tops lightly with egg yella until there are no sticking spots.

While the cookies are having the oven preheated, return the lid of your food processor to the top rack in the middle of the oven and decorate with even numbers, pinch marks, and dots, as desired. Beat egg whites with 1/4 cup protein granules to get a very moist texture.

As the cookies move into the oven, scrape the white off of the bottom of the pan. Brush the top with egg yella, and sprinkle evenly second.

By the end of the first hour of baking, the white edges should be light brown, and the tops should be apricot. Check and adjust oven temperature with a spatula to avoid over browning. Spray a roasting pan with cooking spray, and place roasting pan on rack.

Fry the prepared cookies until golden, the bottom of the center should almost appear to has a flat underside. Whip egg white at high speed.

***Return the skinned cookies to the pan during the last hour of baking for an even browner color.

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