I followed the recipe exactly. I'm sure most of you already have thought of this, but I would suggest waiting for the whole egg to come to room temperature, and THEN separating it, it's kinda miserable getting cold egg white all over your hands and then having to wait for half an hour for it to warm up. When it comes to baking I found that with 1 tsp. cookies 20 minutes was enough to bake them, and at 30 minutes they burnt. Also, if you want a chewy inside, I would go for a tablespoon per cookie, I think you could bake it for the same time since the idea is to get it golden brown on the outside/bottom, but if you want crispy cookies the teaspoon is fine. They are quite small, but they do puff up a bit while baking so they turn out to be nice "bite sized" cookies. Aside from that, they were very easy to make, and quite tasty too!
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