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A batch of light and airy Meringue Forgotten Cookies with crisp edges and a chewy center, baked on a parchment-lined tray.

Meringue Forgotten Cookies

These ethereal cookies are a delicious paradox: crisp on the outside, chewy on the inside, and 'forgotten' in a turned-off oven. Mastering them relies on the precise science of creating a stable, glossy meringue. The result is a light, cloud-like confection studded with chocolate chips and nuts.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 30
Course: Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

Equipment

  • Stand mixer or hand mixer
  • Spotlessly clean glass or metal mixing bowl
  • Rubber spatula
  • Parchment paper
  • Baking sheets
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a completely clean, grease-free bowl, combine the room-temperature egg whites and cream of tartar.
  3. Using a stand mixer or hand mixer, whip on medium speed until soft peaks form.
  4. Increase speed to medium-high. Add the granulated sugar, one tablespoon at a time, allowing each addition to fully dissolve before adding the next.
  5. Continue whipping until stiff, glossy peaks form.
  6. Reduce mixer speed to low, add the vanilla extract, and mix just to combine.
  7. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the chocolate chips and optional nuts until just combined.
  8. Drop the meringue by rounded teaspoonfuls onto the prepared baking sheets.
  9. Place the baking sheets in the preheated oven, then immediately turn the oven off. Do not open the oven door for at least 5 hours, or preferably overnight.
  10. Once fully set and dry, remove the cookies from the oven and store in an airtight container.

Notes

Ensure all equipment is completely free of grease, as any fat will prevent the egg whites from whipping properly. Room-temperature egg whites whip to a greater volume. The key is adding the sugar slowly after soft peaks form. For best results, do not open the oven door during the long setting period. Store in an airtight container at room temperature for up to a week. For variation, try using mini chocolate chips, different nut varieties, or a pinch of cinnamon.