Servings: 12 cookies
Time: 30 minutes
Difficulty: Easy – medium
1 egg white
½ cup water
1 tablespoon tagatose
¼ teaspoon agar agar, soaked as described on jar
1,5 oz. (45 g) walnuts, coarsely chopped
1,5 oz. (45 g) almonds, coarsely chopped
1 oz. (30 g) pistachios, coarsely chopped
2 oz. (60 g) gluten free oats
2 oz. (60 g) organic raisins
3 tablespoons orange marmalade
7 oz. (100 g) tagatose or stevia chocolate (sugar free)
Start by melting the chocolate. Put the chocolate in a small plastic piping bag, squeeze out as much air as possible and seal the end so no water can enter. Fill a large bowl with water holding 95° F (35° C). Place the piping bag in the water, leaving the sealed end out of water to be sure no water can come in contact with the chocolate. Check the temperature occasionally, add more hot water when necessary.
Preheat the oven to 320° F (160° C). In a small pot, bring water, tagatose and soaked agar agar to a boil. Stir until it is dissolved. At the same time start beating the egg white. When it is white and fluffy, add the warm tagatose syrup a little at the time. Whisk for approximately 5 minutes. Add all the remaining ingredients to the fluff and fold it in.
Use a ice cream spoon or a large spoon to form 12 cookies on a parchment paper lined baking tray. Bake the cookies for 10-12 minutes and let them cool down completely. Take the piping bag out oft the water and pat it dry. Cut the tip of the bag and decorate with chocolate.
© endo(f)pain – 2014