- Preparation of ingredients:
- Start by separating the egg whites from the yolks. The egg whites will be the protein base of our biscuits, so make sure to beat them until stiff. This step will make the biscuits lighter and softer.
- Mix the dry ingredients:
- In a bowl, sift the rice flour to avoid lumps. Add a pinch of salt, which will help enhance the flavor of the other ingredients.
- Incorporate the liquid ingredients:
- Add lemon juice and water to the rice flour. Mix well until the mixture is smooth. Lemon juice not only adds a touch of freshness, but also helps stabilize the whipped egg whites.
- Add the whipped egg whites:
- Gently fold the whipped egg whites into the mixture. Use a spatula and mix with slow movements from the bottom up to avoid deflating the egg whites.
- Form the biscuits:
- Line a baking sheet with parchment paper. Using a spoon, form small mounds of dough on the sheet, spacing them apart.
- Cooking:
- Preheat the oven to 180°C. Bake the cookies for about 15-20 minutes, or until golden brown. Let them cool on a wire rack before serving.
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- Preheat the oven to 180°C. Bake the cookies for about 15-20 minutes, or until golden brown. Let them cool on a wire rack before serving.
