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 FODMAP recipe. Please take care not to have too many in one go – Monash recommends sugar intake 1 serve = 16g.

Recipe is as follow:

Ingredient

(Serves 8 as a 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)

Method

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.

 

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