I came up with the recipe for these light and crispy cookies, as I wanted to create cookies that will contain sesame seeds as the main ingredient, and not just as an added garnish.
The result was just what I wanted – the sesame seeds’ unique flavor is dominant, and yet the cookies are light and airy.
Anyone who is fond of tahini (sesame seeds paste), or the tahini-halva flavor, will surely love these cookies. To those who are not familiar with the taste, I suggest to try the recipe just as well. I’m sure you’ll be hooked, not just by the wonderful flavor, but also by how easy it is to prepare the cookies.
Makes: about 40
Prep time: 10 minutes
Chilling time: 10 minutes
Baking time: 17 minutes
2 L egg whites
¼ tsp vinegar
¾ cup sugar
1 ½ cups sesame seeds
1/3 cup cornstarch
1. Preheat the oven to 350F(175C). Line 2 cookie sheets with baking paper.
2. Place the egg whites in a large bowl and add the vinegar. Whisk lightly, until large bubbles are formed. Add the sugar and whisk again until it dissolves. Add the salt and sesame seeds and mix well. Add the cornstarch and mix lightly. Let the mixture stand for 2-3 minutes at room temperature, to let it thicken a bit.
3. Measure heaped teaspoons of the mixture and place them on the lined baking sheets, ½” (1.2cm) apart. Place in the freezer for 10 minutes.
4. Bake for 15-17 minutes, until the cookies puff up a bit. The cookies will be ready even if still a bit pale on top, so check if they are done by lifting one carefully with a spatula, to see if it is brown and dry at the bottom.
5. Take out of the oven and let the cookies cool down in the pan, before releasing gently from the baking paper.
The cookies will keep, in an airtight container, for up to 2 weeks.