Egg White Crispy Biscuit (蛋白脆饼)



I can vividly remember these small, flat, egg flavoured biscuits that I used to buy when I visited shopping centre years ago. But I can’t recall when it was popular.. I still saw them being sold when I passed by traditional bakeries and I loved the taste as it was like kuih kapit or love letters, simple taste with rich egg aroma..


While I was surfing in the internet, I stumbled across this recipe of  finger shaped egg white crispy biscuit (指形蛋白脆饼), I looked at the simple  ingredients and I have decided to slightly modified the recipe and give it a try.


The outcome of the bake do meet my expectation, in fact, much crispier that what I thought.. However, the egg aroma are less aromatic than traditionally sold. That make me wonder if this is the same recipe as the one that the shop are selling…


If it is a traditional biscuit, it is most likely that the biscuit is made from whole eggs rather than egg white alone…In my humble opinion, traditional recipes would not called for the use of egg whites alone unless bakeries wanted to get rid of excess egg whites in the process of bakes that required a lot of egg yolks.


Possibly in my next attempt, I will try to use whole eggs for the bake.. If it is successful, it will definitely much more economical and fragrant. I will update the readers when I finished eating this batch of the cookies.


In fact you can make it in very neat size like macaroons and have some fillings in between.  One recipe on a Japanese website is preparing this using macaroon baking sheet and having some chocolate fillings sandwiched between them .. It look very much like the presentation of macaroons and readers can also consider preparing the biscuits in this manner.




Recipe adapted from: 指形蛋白脆饼

Servings: About 50 egg white biscuits of 2 cm diameter


  • 100 grams of cake flour or top flour
  • 80 grams of melted butter
  • 60 grams of icing sugar
  • 2 egg whites



  • Pre-heat the oven to 160 degree Celsius


  • In a bowl, put the cake flour and melted butter. Use a hand whisk and stir until well mixed.

  • In the bowl of a stand mixer, put the egg white, beat at medium speed until foamy. Add in sugar tablespoon by tablespoon.


  • Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5 mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the table top 2-3 times to let any trapped air escape. Bake in the pre-heated oven of 160 degree Celsius for about 15 minutes or until it turns golden brown. Browning can be rather fast and place the tray in the middle to lower rack to prevent over browning.



This is  a nice biscuit and it is not sweet to my standard.. Do give it a try. As promised, I will use the whole egg for the next attempt and I will update the recipe once it is successful..


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


6 thoughts on “Egg White Crispy Biscuit (蛋白脆饼)

  1. Pingback: Egg White Steamed Prawns (蛋白蒸虾) | GUAI SHU SHU

  2. Pingback: Water Melon Lapis (Lapis tembikai or 西瓜千层蛋糕) | GUAI SHU SHU

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