Ingredients
3 egg whites
1/2 cup superfine sugar
1 cup crispy rice cereal
1 cup rolled oats
1 teaspoon baking powder
2 teaspoons pure vanilla extract
2 tablespoons pistachios, chopped
Method
Sources
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Turn on the oven to 180°C. In a large mixing bowl beat the egg whites until the soft peaks form. Add sugar and beat until it's light and creamy. Add the rice cereal, the rolled oats and pistachios. Add the baking powder and vanilla extract. Stir with a wooden spoon until well combined. Drop by a half full tablespoon onto a lightly greased baking tray. I usualy simply line it with a baking baper. Bake about 15 minutes, or until well browned and crispy.