Print

Light & Airy Forgotten Cookies: Easy No-Bake Meringue Recipe

forgotten cookies - featured image
Print Recipe

These Light & Airy Forgotten Cookies are a nostalgic, melt-in-your-mouth meringue treat made with just four simple ingredients. They ‘bake’ in the residual heat of your oven overnight, creating a crisp exterior with a soft, marshmallowy center—perfect for a healthy-ish, gluten-free, and dairy-free dessert.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • ¾ cup (150g) granulated white sugar
  • 1 teaspoon vanilla extract (pure, not imitation)
  • ⅛ teaspoon salt
  • Optional: ½ cup mini chocolate chips
  • Optional: ½ cup chopped pecans or walnuts (toasted)
  • Optional: ¼ cup crushed peppermint candies
  • Optional: 1 tablespoon cocoa powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
  2. Separate your eggs carefully. Crack each egg into a small bowl first, then transfer the white to your mixing bowl to avoid any yolk contamination.
  3. Start whipping the egg whites on medium speed. After about 2 minutes, they’ll become frothy and bubbly. Continue until they turn white and foamy, about 3-4 minutes total.
  4. Add the salt and continue whipping for another 30 seconds.
  5. Start adding the sugar, one tablespoon at a time, letting each tablespoon incorporate for about 15 seconds before adding the next.
  6. Once all the sugar is added, increase the speed to high. Whip for another 5-7 minutes (or 8-10 minutes with a hand mixer) until stiff, glossy peaks form. The mixture should look like marshmallow fluff and feel smooth, not grainy, when rubbed between your fingers.
  7. Add the vanilla extract and whip for another 30 seconds, just until incorporated.
  8. If adding any mix-ins, gently fold them in with a rubber spatula using slow, sweeping motions from the bottom to the top. About 10-12 folds should do it.
  9. Scoop spoonfuls of meringue onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 24-30 cookies.
  10. Place the baking sheet in the preheated oven, then immediately turn the oven OFF. Close the door and do not open it for at least 6 hours, but overnight is ideal.
  11. The next morning, remove the cookies from the oven. They should be dry to the touch and lift easily off the parchment paper. If still sticky, return to the turned-off oven for another 2-3 hours.
  12. Let them cool completely on a wire rack before storing.

Notes

Humidity is your enemy—avoid making these on rainy days. Ensure egg whites are at room temperature. Do not open the oven door during the drying process. Older eggs whip up better than fresh ones. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: forgotten cookies, meringue cookies, no-bake cookies, gluten-free cookies, dairy-free cookies, easy meringue recipe, light cookies, airy cookies

Find it online: https://dinadishes.com/light-and-airy-forgotten-cookies-easy-no-bake-meringue-recipe/