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The Best Forgotten Meringue Cookies with Chocolate Chips

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These light, airy meringue cookies are made with just a few simple ingredients and a magical ‘forgotten’ method—bake briefly, then leave them in the turned-off oven overnight. The result is a crisp exterior with a slightly chewy center, studded with mini chocolate chips.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper. Set aside.
  2. Separate the eggs while they’re cold. Place the egg whites in your mixing bowl and let them sit at room temperature for 20-30 minutes.
  3. Add the cream of tartar and salt to the egg whites. Start whipping on medium speed until the mixture becomes foamy and slightly opaque, about 1-2 minutes.
  4. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, waiting about 15 seconds between each addition.
  5. Continue beating on high speed for 5-7 minutes until the meringue is thick, glossy, and holds stiff peaks.
  6. With the mixer on low, add the vanilla extract and mix just until combined, about 10 seconds.
  7. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the mini chocolate chips until evenly distributed.
  8. Transfer the meringue to a piping bag fitted with a star tip. Pipe small rosettes or kisses onto the prepared baking sheets, spacing them about 1 inch apart. Aim for about 1.5 inches in diameter.
  9. Place the baking sheets in the preheated oven and bake for exactly 5 minutes. Then, without opening the oven door, turn the oven OFF. Let the cookies sit in the closed oven for at least 6 hours or overnight.
  10. After the resting period, remove the cookies from the oven. Let them cool completely on the baking sheets for about 10 minutes before transferring to a cooling rack.

Notes

Meringue cookies are sensitive to humidity. On humid days, bake at 200°F for an additional 10-15 minutes before turning off the oven. Ensure the bowl and whisk are completely clean and free of grease. Do not open the oven during the resting period. Store in an airtight container at room temperature for up to 1 week. For a vegan option, use 1/2 cup aquafaba instead of egg whites.

Nutrition

Keywords: forgotten cookies, meringue cookies, chocolate chip meringue, gluten-free cookies, easy dessert, holiday cookies

Find it online: https://lolaspoon.com/the-best-forgotten-meringue-cookies-with-chocolate-chips/