My friend Alice who can’t have gluten in her diet, sends me links to gluten free recipes with the note to make it for her as she’s coming over to visit at such and such date. This is one of those recipes, which I’ve adapted slightly because she also loves walnuts.
The Chocolate Cloud Cookies are light as air, crispy outside and chewy within. Not only is it out of this world delicious, it’s also so very easy to make , keeps well and comes together in no time. This turned out so good, it has become a favourite and I’m thinking of more flavour combinations in the near future.
What you need to make Chocolate Cloud Cookies
Fridge and Pantry – Egg Whites( room temperature), Caster Sugar, Cream of Tartar Powder, Vanilla paste or extract,Cocoa Powder, Choc Chips( White,Milk or Dark or even a combination).
Nuts of your Choice- I tend to use coarsely chopped toasted Walnuts. Almonds work just as well.
Easy does it…
- Beat egg whites until soft peaks at high speed then add vanilla and cream of Tartar. Gradually add caster sugar and whisk until stiff peaks and all the sugar are dissolved. At this stage the meringue will be glossy.
- Add Choc chips and nuts to the mix and use a spatula to gently fold the mixture until just combined. Do not overmix or the mixture will deflate.
- Drop spoonfuls of the meringue into a lined baking tray leaving about 3 cm space between each cookie.
- Bake in a preheated oven 150°C for about 30 to 45 minutes. Remove from the oven and cool in the tray for about 10 minutes before carefully transferring to a cooling tray to cool completely.
The cookies will deflate slightly and form cracks which I love, but if you want a smoother top, leave to cool in the oven, with the door ajar.
And while you’re here, please check out my other recipes and don’t forget to say hello by dropping me a line via the comments section below. I would love to hear from you. Happy Baking!
Out of this World Chocolate Cloud Cookies
9
servings20
minutes40
minutesLight as Air Chocolate Clouds
Ingredients
3 Egg Whites, room temperature
pinch of Cream of Tartar
1/2 cup Caster Sugar
1 teaspoon Vanilla
2 tablespoons Cocoa Powder
1 cup Chocolate Chips
1/4 cup chopped toasted Walnuts or any other nuts of your choice
Directions
- Preheat oven to 175°C. Line a baking tray with baking paper.
- Place the egg whites in a mixing bowl with whisk attachment. Make sure bowl and whisk are clean and oil free to ensure maximum volume. Whisk egg whites until soft peaks, then add Cream of Tartar and Vanilla. Gradually add sugar beating well after each addition until stiff peaks by which time, the mixture will be glossy and smooth.
- Sift cocoa powder over the bowl, then add Choc chips and chopped nuts. Use a spatula to gently fold the mixture until just combined.
- Drop heaped spoonfuls of mixture into the lined baking tray with about 3cm space between each cookie. Place tray in the oven and immediately reduce oven temp to 150°C. Bake for about 30-45 minutes. Remove from the oven and cool slightly in the baking tray. Cookies will be fragile straight from the oven. Transfer into a cooling rack to cool completely.
Notes
- Store in airtight container at room temperature.
I’m going to bake these, they look so delicious. Thanks for sharing.
Hello, I hope you make these. Very easy to make and so delicious.
I hope you like it!