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Light And Airy Baked Chocolate Cookies Recipe

Light and Airy Baked Chocolate Cookies Recipe
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Serving : 50
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Prepare the ingredients before making Light and Airy Baked Chocolate Cookies in your home. Then, follow these steps below to serve Light and Airy Baked Chocolate Cookies for your family or friends.

Ingredients: Light and Airy Baked Chocolate Cookies

  • 2 eggs' worth Egg white
  • 50 grams ♥ Almond flour
  • 50 grams + 30 grams ♥ Powdered sugar
  • 5 grams ♥ Cocoa powder
  • 15 grams ♥ Katakuriko
  • 1 chopped almonds, crushed walnuts, etc. Toppings of your choice
  • 1 If you are sandwiching ganache with the cookies, I recommend this recipe

How to Make Light and Airy Baked Chocolate Cookies

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Light and Airy Baked Chocolate Cookies in your home by yourself.

    Step 1
  • Combine the dry ingredients marked with ♥ (only 50 g of the powdered sugar) using a whisk, then sift. Sift the other 30 g of the powdered sugar in a separate bowl.
  • Step 2
  • Whip the egg whites in a bowl with an electric mixer. When the foam starts to become smooth, add the 30 g powdered sugar and whip until stiff peaks form.
  • Step 3
  • Use a whisk and mix lightly to smooth out the bubbles. Preheat the oven to 180℃.
  • Step 4
  • Sift the Step 1 dry ingredients into the Step 3 meringue in 3 batches. Using a rubber spatula, fold by lifting the batter from the bottom of the bowl.
  • Step 5
  • Fold while taking care not to deflate the foam. Attach a 1 cm round tip to a pastry bag and fill it with the batter.
  • Step 6
  • Line an oven sheet with parchment paper. Pipe out the batter by overlapping it back and forth as shown until the cookies are 1.5 cm wide, 5 cm long and 1 cm thick. Or, pipe them into whatever shape you like.
  • Step 7
  • If you are topping the cookies with nuts, do it now. If you are going to sandwich ganache between the cookies, I suggest piping them into 2-2.5 cm round cookies. They'll turn out more appetizing that way.
  • Step 8
  • Bake for about 20 minutes at 180℃ and they're done. Take them out and let cool for 1 minute, then remove them from the baking sheet. If you leave them there for too long, they will start to curl back.
  • Step 9
  • These are very tasty with a light and airy texture. I like topping them with chopped almonds.
  • Step 10
  • If you are going to sandwich ganache, the amount shown in this picture is best. It'll spill out if you put on too much.
  • Step 11
  • I recommend using ai's recipe for the ganache. It's tasty and also adheres well.
  • Step 12
  • These cookies draw moisture easily, so if you are storing them or using them as gifts, pack them with desiccants.
Light and Airy Baked Chocolate Cookies Reviews

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