Chocolate Chip Cloud Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 100°C (212°F) and line a large baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed until foamy.

   Ca. 2 min.

   Kokkens note: Ensure the bowl and beaters are completely free of any grease, which can prevent the egg whites from whipping properly.

3. 3

   Continue beating on high speed while gradually adding the granulated sugar, about one tablespoon at a time.

   Ca. 3 min.

4. 4

   Keep beating until the meringue is stiff, glossy, and holds a firm peak when the beaters are lifted.

   Ca. 3 min.

5. 5

   Beat in the vanilla extract until just combined.

6. 6

   Gently fold the sifted cocoa powder and mini chocolate chips into the meringue using a spatula until just incorporated.

   Ca. 1 min.

   Kokkens note: Be careful not to overmix, as this will deflate the egg whites and make the cookies flat.

7. 7

   Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, leaving about 2-3 cm (1 inch) of space between each cookie.

   Ca. 1 min.

8. 8

   Bake for 60 minutes, or until the cookies are dry to the touch and lift easily off the parchment paper.

   Ca. 1 t.

9. 9

   Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies cool completely inside.

   Ca. 25 min.

   Kokkens note: Cooling the cookies slowly in the oven helps prevent them from cracking.