Chocolate Chip Meringue Cookies Recipe
Delight in the simplicity of Forgotten Cookies, a unique no-bake meringue cookie recipe that uses an overnight resting technique in a turned-off oven to achieve a perfectly light and chewy texture studded with semi-sweet chocolate chips. These airy cookies are easy to prepare and can be enjoyed plain or topped with whipped cream and chocolate shavings for an extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no baking, only resting overnight)
- Total Time: 6 hours 10 minutes (including resting)
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cookie Ingredients
- 2 large egg whites
- 1 cup granulated sugar
- 0.5 tsp vanilla extract
- 0.25 tsp salt
- 1 cup semi-sweet chocolate chips
Optional Toppings
- Whipped cream (optional)
- Chocolate shavings or sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet thoroughly with parchment paper to prevent the cookies from sticking during the resting phase.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites with the salt until soft peaks form, ensuring the meringue will have a stable base.
- Add Sugar: Gradually add granulated sugar while continuing to beat the mixture until stiff, glossy peaks form, indicating the meringue is ready.
- Fold in Flavorings and Chips: Gently fold in the vanilla extract and semi-sweet chocolate chips with a spatula to incorporate without deflating the meringue.
- Form Cookies: Drop spoonfuls of the batter onto the prepared baking sheet, spacing them evenly to allow for slight spreading.
- Overnight Rest in Oven: Turn off the oven and carefully place the baking sheet inside. Close the oven door and leave the cookies undisturbed overnight, for at least 6 hours, allowing them to dry and set slowly without baking.
- Serve and Store: In the morning, remove the cookies from the oven. Enjoy them plain or topped with whipped cream and chocolate shavings. Store any leftovers in a dry, airtight container to maintain crispness.
Notes
- Make sure the bowl and beaters are completely clean and dry before beating the egg whites to ensure proper meringue formation.
- If you prefer a more intense chocolate flavor, consider using dark chocolate chips instead of semi-sweet.
- The resting time can be extended beyond 6 hours if needed; up to 12 hours is fine for drying the cookies thoroughly.
- Do not turn the oven back on while the cookies are inside, as this may melt or alter their texture.
- For a dairy-free option, omit the whipped cream or use a plant-based alternative.
Find it online: https://oliviabakes.com/chocolate-chip-meringue-cookies-recipe/
