Whenever my husband makes Eggs Benedict or I make a bread pudding (or a whole host of other recipes that only use egg yolks) he winds up teasing me for saving the egg whites and never using them. I dutifully separate the extra egg whites into a small cup, cover with plastic wrap, place into the refrigerator, and in a week or so remember it’s there and throw them away. Sigh.
But no more! Now I will make these amazing, easy, and so so tasty cookies!!!