Directions:
- Preheat oven to 400°F.
- Sift the flour, confectioners' sugar, ginger, and salt together into a bowl. Whip the egg whites in one bowl and the cream in another, just until both are frothy. Pour the egg whites over the sifted ingredients, and stir until well blended. Pour in the heavy cream, and stir until just blended.
- Drop 1 level teaspoon of the batter onto a well-buttered cookie sheet. Draw the dull blade side of a butter knife downward through ewach teaspoon of batter until you form a cookie that is approximately 2 1/2 inches long and tapered to a fine point on one end. Repeat with remaining batter, leaving 1 1/2 inches betweeen cookies.
- Bake in preheated oven for 5-8 minutes, until the edge of cookies begin to brown. Remove from oven and allow to cool for 1-2 minutes, then lift cookies from sheet and place on a wire rack to cool. Store cooled cookies in an airtight container for up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.64 Kcal (970 kJ) | ||
| Calories from fat | 23.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 4% | |
|---|---|---|---|
| Cholesterol | 9.13mg | 3% | |
| Sodium | 48.95mg | 2% | |
| Potassium | 28.72mg | 1% | |
| Total Carbs | 51.29g | 17% | |
| Sugars | 43.1g | 172% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 343.09 Kcal (1436 kJ) | ||
| Calories from fat | 34.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 4% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 3% | |
| Sodium | 72.5mg | 2% | |
| Potassium | 42.53mg | 1% | |
| Total Carbs | 75.96g | 17% | |
| Sugars | 63.84g | 172% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 2.78g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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