These little biscuits are so good and moreish.
Just received confirmation from Monash that amount of cocoa powder used in this recipe (5g, or 2tsp) is low FODMAP, so I am sharing this recipe as a Low FODMAP. If you on a low FODMAP diet, please take care not to have too many in one go – Monash recommends sugar intake 1 serve = 16g. Enjoy.
Recipe is as follow:
(Serves 8 as a low FODMAP recipe; makes 16-20 pieces)
- 4 egg white
- 100g caster sugar
- 20g rice flour
- 4tsp cocoa powder (check package ingredient listing for any added gluten)
Preheat the oven at 160c.
In a mixer, whisk egg white till soft peak; gradually add caster sugar, continue to whisk until stiff peak; sift the rice flour and cocoa powder; add the rice flour & cocoa to the mixture slowly; continue to whisk briefly until roughly combined; then finish the meringue by hand folding using a spatula.
Line a baking tray with baking paper; pipe the meringue onto the baking paper.
Bake the biscuits in a lower rack of the oven for 10 minutes, rotate the tray once; then turn the oven to 130c; bake for further 40-50 minutes, rotate occasionally.
Cool on a cooling rack.