很多人都会觉得用曲奇饼一定都是用全蛋或蛋黄，其实用蛋白来做也很好吃哦！！配方加了蛋白和玉米粉，所以蛋白曲奇饼干非常酥脆，有牛油的香气之余，吃多也不腻。有兴趣的朋友可以试一试。

材料：
1) 牛油 - 120g
2) 糖粉 - 30g
3) 细砂糖- 20g
4) 蛋白 - 35g
5) 低筋面粉 - 130g
6) 玉米粉 - 20g

做法：
1) 牛油室温软化。用打蛋器把牛油，糖粉和细砂糖打到体积蓬松。
2) 分2-3次加入蛋白，快速搅打均匀。
3) 筛入低筋面粉和玉米粉，用刮刀以按压的方式拌均。如果面糊太浓稠很难挤花，可以适量的加入1/2茶匙的鲜奶调整浓稠度。要是不确定面糊的浓稠度是否适合，可以先试一试挤少量的面糊后才自行判断是否需要加鲜奶。
4) 裱花袋先放花嘴，然后把面糊放进裱花袋后才挤在烤盘。挤好的面糊放进冰箱冷藏十分钟后才烘烤。冷藏后的面糊在烘烤时更能维持花纹。
5) 事前预热烤箱，350°F/175°C，烤15-17分钟或直边缘上色。留在烤箱里，用余温焖十分钟后才拿出来。

**要用优质奶油，做出来的饼干才会香。
**可以全部用糖粉，曲奇更能维持其花纹。但我喜欢加点细砂糖，觉得口感更好。
**用大号的花嘴会比较好挤。
**我用不沾粘烤盘，不需要铺纸。如果烤盘不是防粘材质，铺上烘培纸后，建议用少许面糊把烘培纸固定在烤盘的四个角落。这样挤花时烘培纸才不容易移动。
**时间仅供参考。曲奇的大小和厚度都会影响烘烤的时间，大家要自行拿捏，不要烤焦了。如果拿出来后发现中间还未烤熟，可以放回烤箱，用低温300°F/150°C烤多5-10分钟。
**我做了25片曲奇。

Most people thought butter cookies must be made with either egg or egg yolk, but actually butter cookies made with egg white are delicious too. For this recipe, I added corn flour and together with egg white to yield a crispy crunchy butter cookies. They are buttery, yummy and you just can't get enough for these cookies.

Ingredients：
1) Butter - 120g
2) Icing sugar - 30g
3) Granulated sugar- 20g
4) Egg White - 35g
5) Cake flour - 130g
6) Corn flour - 20g

Instructions：
1) Soften butter at room temperature. Cream the butter, icing sugar and granulated sugar together until fluffy and pale.
2) Beat the egg white at high speed in 2-3 additions until fully combined.
3) Sifted in cake flour and corn flour, use spatula to fold and press the flours into batter until just incorporated. If the dough is too thick and not pipe-able, add 1/2 tsp of milk into batter. You can start with a little bit of dough so you can determine if it's creamy enough to pipe.
4) Add piping tip in the piping bag. Scoop the dough into piping bag and pipe the swirl on baking sheet. Chill the piped cookies for 5-10 mins before baking so they keep their shape better while baking.
5) Bake in preheated oven 350°F/175°C for 15-17 mins or until the edges lightly brown. Turn the oven off, let cookies sit in the oven for 10 mins before remove from the oven.

**Use quality butter for richer flavor.
**You can replace all the granulated sugar with icing sugar. Icing sugar can keep the shape better, but I prefer adding some granulated sugar for better texture.
**Use large piping tip for easing piping.
**I'm using nonstick pan so I do not line the pan with parchment paper . But if your baking pan is not nonstick, stick the parchment paper with a little bit of dough at each corner of the pan. It will prevent the parchment paper from moving around while you do the piping on it.
**Baking time is vary depending on your cookies' size and thickness, so keep an eye at the cookies while baking. If the cookies are under-cooked, you can always return cookies to the oven and bake at lower temperature 300°F/150°C for another 5-10 mins.
**This recipe yields 25 pcs cookies.

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