White Air Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
• Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
• Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
• Bake until cookies set in their centers, 10 to 15 minutes.

Steps:

• In a small mixing bowl, beat egg whites, salt and cream of tartar until soft peaks form.
• Gradually add sugar.
• Beat until stiff peaks form.
• Gently fold in morsels 1/2 cup at a time.
• Drop by level T. onto greased baking sheets.
• Sprinkle lightly with sugar if desired.
• Bake at 300 degrees for 20-25 minutes or until merinques are dry and crisp.
• cool on baking sheets for 2 minutes.
• Remove to wire racks to cool completely.
• Store in airtight containers.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.