Browning butter
Whipping egg whites
Mixing batter
Ready to pop in the oven!Chocolate Drizzled Meltaways
Crispy on the outside, buttery on the inside. (And, as always, my foolproof stamp of approval!)
Makes about 24 cookies
* 1/2 cup butter
* 3 large egg whites
* 1/3 cup sugar
* 3/4 cup all purpose flour
* 1 tsp vanilla extract
* chocolate, for drizzling (I used Lindt chili-infused dark chocolate... delicious!)
1. Preheat oven to 350 degrees Celsius.
2. First, you will need to brown the butter. In a skillet, melt the butter on medium heat. After butter has melted, continue to heat the butter until the milk solids separate from the butter fat. When the milk solids begin to brown slightly, take off heat. Make sure to watch the butter carefully, otherwise it will burn!
3. In a large bowl, beat the egg whites while gradually adding in the sugar. Continue beating until mixture becomes glossy and forms peaks.
4. Add in flour, brown butter and vanilla extract into the egg white mixture. Mix until just blended.
5. Drop batter onto parchment paper lined baking sheet (in a pinch, you can use aluminium foil instead, like I did...), about 1 heaping tablespoon per cookie. You can use the back of a spoon to smooth out the batter.
6. Bake for 12-15 minutes, until edges are golden brown.
7. Let cool 5 minutes, then drizzle melted chocolate on top.
8. Chill 30 minutes, until chocolate sets.
9. Bon appetit!
Crispy on the outside, buttery on the inside. (And, as always, my foolproof stamp of approval!)
Makes about 24 cookies
* 1/2 cup butter
* 3 large egg whites
* 1/3 cup sugar
* 3/4 cup all purpose flour
* 1 tsp vanilla extract
* chocolate, for drizzling (I used Lindt chili-infused dark chocolate... delicious!)
1. Preheat oven to 350 degrees Celsius.
2. First, you will need to brown the butter. In a skillet, melt the butter on medium heat. After butter has melted, continue to heat the butter until the milk solids separate from the butter fat. When the milk solids begin to brown slightly, take off heat. Make sure to watch the butter carefully, otherwise it will burn!
3. In a large bowl, beat the egg whites while gradually adding in the sugar. Continue beating until mixture becomes glossy and forms peaks.
4. Add in flour, brown butter and vanilla extract into the egg white mixture. Mix until just blended.
5. Drop batter onto parchment paper lined baking sheet (in a pinch, you can use aluminium foil instead, like I did...), about 1 heaping tablespoon per cookie. You can use the back of a spoon to smooth out the batter.
6. Bake for 12-15 minutes, until edges are golden brown.
7. Let cool 5 minutes, then drizzle melted chocolate on top.
8. Chill 30 minutes, until chocolate sets.
9. Bon appetit!
Freshly baked with a dash of chocolate...
...mmm!
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