Black & White Sugar Cookie Bowl

Directions

Preheat the oven to 400°F.
In the bowl of a stand mixer outfitted with the whisk attachment, whisk together the egg whites and the vanilla until foamy.
In a separate mixing bowl, stir together the salt, flour, and sugar.
Slowly add the flour mixture to the egg whites while mixing on medium speed. Add all of the flour to form the batter for the cookie bowls.
On a baking sheet lined with parchment paper and greased with nonstick cooking spray, pour 1/4 cup batter on half of the baking sheet, spreading into a large circle, about 6'' around. Do the same on the other half of the cookie sheet. Bake for about 5 minutes, until the edges brown and the cookie is just beginning to get color. Remove from the oven, and working quickly using a spatula, lift the cookies one by one, and place each over a tall glass. While still warm, smooth down the edges to create the shape of an inverted bowl.
While those cookie bowls are cooling, follow the same process with the remaining batter to complete the last 4 cookie bowls.
When the cookie bowls are completely cool, place the vanilla icing in a microwaveable bowl, large enough to dip the cookie into. Microwave for 30 seconds until the frosting is just melted, then stir slightly with a spoon to smooth out. Dip each cookie in the frosting about halfway and let the excess drip off, creating a line dividing the cookie in half. When all the cookie bowls are done, refrigerate for a few minutes to set the frosting. Repeat this process with the chocolate frosting, dipping the uncovered half so that both frostings meet in the center, resembling a black and white cookie. Let cool. Do not refrigerate as the cookies will go soft.
Fill with your favorite dessert and enjoy!