Incredible marble cookies with protein glaze

Delicate and pleasant-looking cookies. The sweets have a unique light-dark color thanks to turmeric and cocoa powder. Cooking these sweets does not require special techniques or special skills. After spending a couple of hours (don't worry, the time spent in the kitchen will take a maximum of an hour) you end up with delicious treats that will 100% lift your spirits.

1. Calories
   318,52 kcal
2. Protein
   5,16 gram
3. Fat
   9,26 gram
4. Carbohydrates
   56,07 gram
5. ~ Time
   2 H 10 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Milk

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   450 ml = 450 g
2. Chicken yolk

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   2 pcs. = 34 g
3. Wheat flour bakery

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   800 g
4. Vegetable oil

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   180 ml = 180 g
5. Sugar

   ---

   
   450 g
6. The baking powder of the dough

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   35 g
7. Cocoa powder

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   50 g
8. Soda

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   0.25 tsp = 1.25 g
9. Vanilla sugar

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   0.25 tsp = 2 g
10. Ground turmeric

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    1 tsp. = 3 g
11. Ground cardamom

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    0.5 tsp. = 1.5 g
12. Cinnamon

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    0.5 tsp. = 2 g
13. The protein of chicken eggs

    ---

    
    2 pcs. = 66 g
14. Citric acid

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    1 tsp. = 5 g
15. Powdered sugar

    ---

    
    300 g

Steps:

1. 
   Prepare all the necessary ingredients. To make the dough fluffy, sift it through a sieve a couple of times. It is advisable to heat the milk.
2. 
   In a deep bowl, mix 250 g of flour with salt and vanilla sugar. Pour milk into a bowl. Mix thoroughly until smooth. Add vegetable oil and mix the contents again. Add the yolks, turmeric and mix with a whisk or fork, whatever suits you.
3. 
   Place approximately 100 g of flour in another bowl. Add the remaining amount of flour with baking powder and soda in small portions. Knead into a soft but not sticky dough. Divide it into 2 parts. Add cocoa, cardamom and cinnamon to the first, and the flour we saved for this to the other.
4. 
   Sprinkle your work surface with flour. Roll out both doughs separately into a layer, cut into strips approximately 3 cm wide. Place the resulting strips close to each other, alternating colors. Using a rolling pin, roll out the strips until they come together. Wrap the resulting dough into a sausage and, holding its ends, squeeze them towards the center.
5. 
   Roll out the flattened dough into a layer (preferably thick so that it turns out fluffy). Using cutters, cut out the desired shapes, place the blanks on a baking sheet covered with parchment. Leave the sweets in the oven at 175°C for 30 minutes.
6. 
   Cool the finished sweets. To make the glaze, mix the egg whites, powdered sugar and lemon juice in a separate bowl. Stir until smooth. One by one, dip the sweets into the glaze. Leave the finished gingerbread cookies for an hour for the glaze to dry.
7. 
   Incredibly tasty and appetizing gingerbread cookies are ready. You can sprinkle powdered sugar on top. Serve with a cup of sweet tea or coffee.