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Easy Forgotten Meringue Cookies with Chocolate Chips

forgotten meringue cookies - featured image

These easy forgotten meringue cookies with chocolate chips are light, airy, and melt-in-your-mouth. With a crisp exterior and a soft, marshmallow-like center, they’re the perfect no-fuss dessert for busy weeknights.

Ingredients

Scale
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Separate your eggs, ensuring no yolk gets into the whites. Let the egg whites come to room temperature (about 30 minutes).
  3. Add the cream of tartar and salt. Beat the egg whites on medium speed until foamy, about 1-2 minutes.
  4. Gradually add the sugar one tablespoon at a time with the mixer running. Increase speed to high and beat until stiff, glossy peaks form, about 5-7 minutes.
  5. Add the vanilla extract and beat on low speed until combined.
  6. Test for sugar dissolution by rubbing a little meringue between your fingers. If gritty, beat for another minute or two.
  7. Gently fold in the chocolate chips with a rubber spatula, using about 10-12 folds.
  8. Drop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Place the baking sheet in the oven, close the door, and turn the oven off. Do not open the door for at least 4 hours, but overnight is best.
  10. After 4-8 hours, remove the cookies from the oven. They should lift easily off the parchment paper.

Notes

Do not make on a humid day. Ensure bowl and whisk are completely clean and grease-free. The ‘forgotten’ method is non-negotiable for best results. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

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