Go Back
–+ servings
Forgotten Cookies

Forgotten Cookies: Light and Chewy Meringue Delights

Indulge in Forgotten Cookies, airy meringue delights perfect for any occasion, offering homemade goodness with rich chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 3 large Egg Whites Ensure they are clean and free from yolks.
  • 1 cup Granulated Sugar Consider using superfine sugar.
  • 1 teaspoon Vanilla Extract Or swap for almond extract.
  • 1 pinch Salt Sea salt adds a lovely crunch.
For the Chocolate Addition
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate can be used.
Optional Additions
  • 1 cup Whipped Cream To serve alongside.
  • Chocolate Shavings or Sprinkles Use as garnish.

Equipment

  • Electric mixer
  • mixing bowl
  • Baking sheet
  • Parchment paper
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk egg whites until soft peaks form, about 2-3 minutes.
  3. Gradually add sugar, increase speed to high, and whip until stiff peaks form, about 3-4 minutes.
  4. Gently fold in vanilla extract and a pinch of salt.
  5. Carefully fold in chocolate chips into the meringue mixture.
  6. Scoop dollops of mixture onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 25-30 minutes until light golden brown and crisp.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Let cookies rest for at least 4 hours or overnight for best flavor and texture.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 30mgPotassium: 20mgSugar: 9gCalcium: 1mgIron: 2mg

Notes

Ensure all bowls and utensils are dry when whipping egg whites. Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!