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Classic Forgotten Cookies

Light-as-air meringue cookies studded with chocolate chips that 'magically' bake in a turned-off oven overnight. A gluten-free holiday favorite.
Print Recipe
Prep Time 15 minutes
Total Time 8 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Meringue Base
  • 2 large egg whites room temperature, absolutely no yolks
  • 0.66 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 1 pinch salt
  • 1 tsp vanilla extract
Add-ins
  • 1 cup semi-sweet chocolate chips mini chips work best

Equipment

  • Stand mixer or hand mixer
  • Baking sheet
  • Parchment paper
  • Rubber Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a clean, grease-free bowl, beat egg whites, cream of tartar, and salt on medium-high speed until foamy soft peaks form.
  3. Gradually add sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form and sugar is fully dissolved (test by rubbing between fingers).
  4. Gently fold in vanilla extract and chocolate chips using a spatula. Do not overmix or deflate the meringue.
  5. Drop spoonfuls of the mixture onto the prepared baking sheet.
  6. Place baking sheet in the oven and IMMEDIATELY turn the oven off.
  7. Leave cookies in the oven undisturbed for at least 8 hours or overnight. Do not open the door.
  8. Remove from oven and store in an airtight container.

Notes

Total time includes the 8 hours (480 mins) the cookies sit in the cooling oven. Active prep is only 15 minutes.