I love preparing biscuits and I really like the scent of coconut despatch bay with lemon. These bis

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I love preparing biscuits and I really like the scent of coconut despatch bay with lemon. These biscuits are easy to prepare and are also suitable as a recipe for recovery to consume the egg whites from the advanced preparation of creams or other desserts.
Coconut cupcakes with ginger and lemon [Coconut cookies with ginger and lemon] Ingredients 150 grams of coconut flour 50 grams of wheat flour 80 grams of brown sugar 2 egg whites juice and zest of one lemon fresh ginger
Preparation Beat the egg whites until stiff. Add the brown sugar, the juice and lemon zest. Grated fresh ginger and add flour. Mix well all the ingredients, until mixture is smooth. Form balls with wet hands and place them on a baking sheet with parchment paper. Bake in a preheated oven at 160 C for about 15 minutes. When cool, dust with powdered sugar Serve with green tea, bergamot fruit or infusions.
Preparation despatch bay Beat the egg whites until stiff. despatch bay Add brown sugar, lemon juice and zest. Add grated fresh ginger and the flours. Mix well all the ingredients until mixture is smooth yhe. Form balls with moistened hands and place them on a backing sheet with parchment paper. Bake in preheated oven at 160 C for 15 minutes. Allow to cool and dust with powdered sugar. Serve with green tea, bergamot, fruit or herbal teas.
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