Print

Kid-Approved Forgotten Meringue Cookies with Easy Chocolate Chips

forgotten meringue cookies - featured image
Print Recipe

These light, airy meringue cookies are made with a handful of simple ingredients and a magical ‘forgotten’ method—bake them in a hot oven, turn it off, and walk away. They’re naturally gluten-free, kid-approved, and perfect for a sweet treat that melts in your mouth.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. Make sure your oven rack is in the middle position.
  2. In a large, clean mixing bowl, combine the room-temperature egg whites and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.
  3. With the mixer running on medium-high speed, add the sugar one tablespoon at a time. Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form, about 5-7 minutes total. The meringue should feel smooth, not grainy, when rubbed between your fingers.
  4. With the mixer on low speed, add the vanilla extract and pinch of salt. Mix just until combined, about 10 seconds. Do not overmix.
  5. Remove the bowl from the mixer and use a rubber spatula to gently fold in the mini chocolate chips. Use a slow, sweeping motion to keep the meringue airy.
  6. Drop dollops of meringue onto the prepared baking sheet, about 1.5 inches in diameter and spaced about an inch apart. You should get about 24 cookies.
  7. Place the baking sheet in the preheated oven. Close the door, and immediately turn the oven OFF. Do not open the oven door for at least 6 hours, or overnight.
  8. After 6 hours (or the next morning), open the oven door and gently lift a cookie off the parchment. It should come off easily and feel dry and crisp. If still sticky or soft, let them sit in the turned-off oven for another hour or two.

Notes

For best results, use room temperature egg whites and a completely clean, grease-free bowl. Humidity can cause sticky meringues, so make these on a dry day. Do not open the oven door during the ‘forgotten’ phase. Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months.

Nutrition

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

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