The sparkling sugar painted on the outside of the cookie logs adds to their über-crispiness. Repeat with the other dough log, then refrigerate both logs until firm, at least 30 minutes. Repeat with the second dough log, more egg white and the remaining ½ cup sparkling sugar. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until cookies are set and the edges are very lightly browned, about 18 minutes. Let the cookies cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.

Source: Los Angeles Times December 04, 2019 15:09 UTC