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Instructions |
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Rack in enter of oven temp at 325. Grease a 12 c muffin or tart tin. Spray as well with cooking spray as these like to stick.
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In a med bowl whisk together egg whites and tapioca starch. Stir in coconut sugar and vanilla. Knead the mixture by hand until it is fully moistened and you can create a ball that holds together.
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Roll mixture into balls about the size of golf balls. Drop one into each muffin cup. Dampen fingers with water and press down into bottom of cup. press up the sides as well with dampened fingers. The better you pack it the more likely it is to hold together.
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Bake shells 23 min until sides ane browned and golden and inside bottom is white. Allow shells to cool enough to handle. Release them while still warm. Mine did not hold together. I crumbled and put into individual ramekins as a base for gluten free no bake cheesecake. Worked really well.
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Originally Submitted
4/25/2017
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