Step 1

Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2

Add all ingredients into a large mixing bowl. Whisk until uniform. There should not be any streaks of egg white or clumps of powdered sugar remaining. The batter will be thick and sticky.

Step 3

Using a 1 tbsp cookie scoop, scoop mixture and release onto prepared baking sheet, spacing cookies two inches apart. (I fill my cookie scoop slightly over 1 tbsp because some of the batter is going to stick to the scoop). The batter should look like round dollops on the baking sheet and the batter should be thick enough that the dollops don't spread much. Try your best to keep the dollops as round circles on the baking sheet. If some of your dollops are not round, you can reshape them the edge of a metal spoon. You do not need to smooth the surface of the dollops.

Step 4

Bake the cookies for about 12 minutes. When cookies are done, the tops should be puffed and cracked. Let cookies fully cool before removing them from baking sheet. Use a thin cookie spatula to remove cookies because they do stick a little to the pan. Cookies can be enjoyed as soon as they are cooled. Uneaten cookies can be stored in an airtight container for a few days at room temperature.