Make the cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, dark brown sugar, sugar, and molasses until light and fluffy, 4 to 5 minutes.
In a medium bowl, whisk the flour, baking powder, and salt to combine. Add about 1/3 of the flour mixture to the butter mixture and mix to combine. Scoop heaping 1/3-cup-sized mounds of batter onto the prepared baking sheets, leaving at least 1 1/2 inches of space between them—they will spread a bit! Top each with a sprinkling of flaky salt.
As soon as the sugar hits 230°F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240°F.
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