Print

Easy Forgotten Meringue Cookies with Chocolate Chips

forgotten meringue cookies with chocolate chips - featured image
Print Recipe

These light, airy, melt-in-your-mouth meringue cookies are made with just a handful of simple ingredients. The unique ‘forgotten’ method means you turn off the oven and walk away, letting the residual heat do all the work for a perfectly crisp exterior and soft, marshmallowy center.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/2 cup (85g) mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Separate your eggs. Make sure no yolk gets into the whites. If you’re nervous, separate each egg into a small bowl first, then add the white to your mixing bowl.
  3. Start whipping the egg whites on medium speed until they become frothy and bubbly, about 30–45 seconds.
  4. Add the cream of tartar and salt. Continue whipping on medium-high speed until soft peaks form, about 2–3 minutes.
  5. Start adding the sugar, one tablespoon at a time, while the mixer is running on medium-high speed. Keep scraping down the sides of the bowl with a spatula as needed.
  6. Once all the sugar is added, increase the speed to high and whip until the meringue is stiff and glossy, about 5–7 minutes total from when you started adding sugar. The meringue should hold a stiff peak that doesn’t droop.
  7. Add the vanilla extract and beat for another 10 seconds, just to combine.
  8. Remove the bowl from the mixer. Gently fold in the chocolate chips using a rubber spatula. Fold just until the chips are evenly distributed, about 10–15 strokes.
  9. Drop spoonfuls of meringue onto the prepared baking sheet. Use a small cookie scoop (about 1.5 tablespoons) for even-sized cookies. Space them about 2 inches apart.
  10. Place the baking sheet in the oven and immediately turn the oven OFF. Do not open the door. Do not peek. Just close it and walk away.
  11. Let the cookies sit in the turned-off oven for at least 1 hour, or overnight. I usually leave them for 2–3 hours for the best texture.
  12. Remove the cookies from the oven. They should lift easily off the parchment paper. If they stick, they need more time—pop them back in the turned-off oven for another 30 minutes. Let them cool completely on a wire rack before serving.

Notes

For best volume, ensure bowl and whisk are completely clean and free of grease. Humidity is the enemy of meringue; try to make these on a dry day. Do not open the oven door while the cookies are drying. If cookies are sticky after cooling, return them to the turned-off oven for another 30 minutes. Store in an airtight container at room temperature for up to 5 days; do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: forgotten cookies, meringue cookies, chocolate chip meringue, easy meringue, no-bake cookies, gluten-free cookies, dairy-free cookies

Find it online: https://dinadishes.com/easy-forgotten-meringue-cookies-with-chocolate-chips/