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:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

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.

Steps:

• Cream shortening and sugar together.
• Add eggs and vanilla, beat well.
• Mix flour, baking powder, baking soda, and salt in a separate bowl.
• Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
• Cover and chill in the fridge for about 1 hour.
• Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
• Bake at 375 degrees F. for 9 minute.
• Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
• When cookies are cool, ice with icing.
• Sprinkle coconut on tops as desired.