I’m not sure this recipe needs a “gum” added for binding gluten-free flours. At least not the quantity I used -- for the yolk/flour mixture was almost too stiff to fold the whites into.
(The batch of cookies baked on the silicon mats had a much more beautiful bottom than the ones I pried off the parchment after cooling.)
I was quite pleased with the subtle lemon flavor & decent texture of these little pillows of tastiness. So happy there were a couple dozen left after making my Margarisu.