Forgotten Kisses

forgotten kisses

It’s all in a name, you know? Forgotten Kisses: light as a cloud, kiss-shaped, meringue chocolate chip cookies. You “forget” about them in the oven overnight letting them cook ever so slowly resulting in the dreamiest, lightest, most irresistibly simple chocolate chip cookies you could imagine.

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The recipe has been around forever but I inherited it from my Aunt Kathy (who actually isn’t really my aunt, just one of my mom’s best friends). She’s a great cook and this recipe exemplifies her kitchen motto: K.I.S.S. (Keep It Simple Stupid). Gotta love ‘er.

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Lots of people are intimidated by meringue but it’s actually not hard to make as long as you can recognize the different stages of whipped egg whites. The photos below the recipe should eliminate any mystery there.

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The great thing about Forgotten Kisses aside from the fact that they’re addictively delicious  is that they’re gluten free, nut free and kosher for Passover. No strange substitutions, they’re just naturally that way.

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They’re also somewhat guilt free. Yes, I know – sugar and chocolate – but as far as cookies go, they’re pretty innocent. Make them before you go to bed…you’ll love waking up to Forgotten Kisses.

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NOTES:

- It is best to make these cookies on a dry day. Rain or humidity may cause them to be limp and sticky. 
- To bring cold eggs to room temperature quickly, simply soak them in warm water for about 10 minutes. Not sure how to separate the yolks from the whites? Click here to learn how.
- See the photos beneath recipe for the different stages of meringue.

Stages of Meringue

1. Foamy & Frothy

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2. Soft Peaks

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3. Glossy & Stiff Peaks

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Forgotten Kisses

Servings: 36 cookies

Ingredients

  • 3 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup superfine sugar (see note below)
  • 1/4 teaspoon vanilla extract
  • 6-12 ounces semisweet chocolate chips, to taste (I use 9 ounces)

Instructions

  1. Set racks in upper and lower thirds of the oven and preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy and frothy, about 20 seconds. Add the cream of tartar and salt; beat on medium-high speed until fluffy and soft peaks form, 45-60 seconds. Add the sugar, a little at a time, and continue beating until glossy and stiff, 4-6 minutes. The sugar should be completely dissolved (taste it to be sure it is not gritty). Beat in the vanilla extract, then fold in the chocolate chips with a rubber spatula.
  3. Use two soup spoons to drop heaping tablespoons on the prepared baking sheets (they won't spread so place them about an inch apart). Place the cookies in the oven, shut the door and turn the oven off. Leave the cookies in the oven for at least 8 hours or overnight to cook. When completely cool, store in an airtight container.
  4. Note: You can usually find superfine sugar in the baking section of your supermarket. If not, you can make your own by grinding regular sugar in a food processor until powdery (let it settle before opening). You can substitute regular sugar if necessary but your meringue will not have the same fine texture.

Reviews & Comments

  • Forgotten Kisses? Not by me! Beautiful, delicious and EASY! A joy to present to my mother-in-love who must eat gluten-free!

    - Kim Pike on March 9, 2013 Reply
  • I made a attempt. Don’t know exactly what I did wrong. I’m leaning towards the 2 year old daughter of mine climbing up my leg and asking mommy whatcha doing every 30 sec. But none the less they came out good enough for me to indulge in. I’ll try again later and even the peppermint idea. even if not oh well I’ll stick to my chocolate cover strawberries lol

    - amanda on November 19, 2012 Reply
  • I make meringues several times a year, weather permitting.
    Your step by step pictures are great for new comers to the “peaky” world.
    I too add different flavors to my cookies. I’m not a big chocolate fan, so I use things like instant coffee powder, TrueLemon & TrueLime powders (can be found in the spice aisle); the last 2 make the cookies taste just like pie…yum!
    Thanks for another winner……..

    - Laurie on June 20, 2012 Reply
  • I love this recipe – it’s definitely a staple in our house. I especially love to play with it. I’ve added mint and green food coloring to make them mint chocolate. I’ve also done orange flavoring and orange color, which is really good with the chocolate chips as well. I find that the recipe does call for a LOT of chocolate chips, so I tend to scale back a bit and I like to use the mini ones. This is definitely a fun recipe to play around with and come up with other “flavors” and colors – coconut is next on the list!

    - CareyS on June 20, 2012 Reply
  • This was excellent, my family loved them. Much easier than I thought thanks to your great instructions.

    - Carissa on May 22, 2012 Reply
  • These sound great! I’ve seen so many different versions of how to cook meringue cookies (oven temp, length of time in the oven, etc.) and I’m still trying to figure out the trick of keeping the centers chewy…any suggestions?

    - KayS. on May 21, 2012 Reply
    • Hi Kay, If you want the centers to be chewy, you should undercook them. You might like my Double Chocolate Fudge Meringues; they have a very fudgy center.

      - Jenn on May 23, 2012 Reply
  • These taste so good and really easy to make!

    - Reed G on March 4, 2012 Reply
  • I love meringue cookies and your recipe is so easy to follow and fool-proof. Taste much better than the store bought meringue cookies. I love your tips on how to get the eggs to room temperature and how to separate the eggs. Very helpful.

    amy [at[ utry [dot] it

    - Amy Tong on February 29, 2012 Reply
  • this question is irrelevant to this recipe, but will you ever do a recipe on french macarons?

    - Reyna on February 24, 2012 Reply
    • Reyna, Love French macarons so yes, I definitely will!

      - Jenn on February 24, 2012 Reply
  • Hi Nancy, A hand mixer will work fine for any recipe that suggests a stand mixer. Hope you like the cookies!

    - Jennifer on December 15, 2011 Reply
  • I’ve made these for years – tint them green with a little mint extract (instead of vanilla), add crushed candy canes (instead of chocolate chips) and tint them pink. Can also substitute orange color/flavor for Halloween (with the choc chips).

    - Elaine on December 15, 2011 Reply
  • Hey there. Loved this article and your recipes. Am planning to try a couple. Just a quick question. I noticed that most recipes suggest mixing ingredients in a stand mixer. I was wondering if you could use a hand mixer instead as I do not have a stand mixer. Thanks for your help.

    - Nancy K on December 15, 2011 Reply
  • thanks for the tip on the humidity…i hadn’t been able to figure out what i was doing wrong. I had already tried it three times, but they kept falling and spreading and just turning very sticky. I tried changing the stove temp and racks and nothing worked, but that was it…I’m in south Texas and the humidity is awful here. When ur outside even if you don’t sweat you end up sticky. I guess i’ll just wait for a cool front to come in to try it again.

    - Melissa G on October 18, 2010 Reply
  • Chopped walnuts are another good addition. That’s how my grandmother used to make them.

    - Amy S. on October 10, 2010 Reply
  • I’ve made a similar recipe since I was a little girl (with regular sugar), I got the recipe from my grandmother and they are major nostalgia cookies for me :)

    One note to add… if you live in a very very humid or rainy environment, you’re going to want to wait for a dry, cool night to make these. I’m in Florida and can’t make them but for a few months, the humidity causes them to fall and spread and not turn out fantastic and peaky like they should.

    - Lauren Kates on April 1, 2010 Reply
  • Wonderful recipe and photos! I love the idea of the chips, hidden as they are!

    - tasteofbeirut on April 1, 2010 Reply
  • Made these for Passover. Really delicious and super easy to make. Thanks!

    - Erica on March 31, 2010 Reply
  • *muak muak muak muak muak muak muak* …no Forgotten Kisses from me. Love your step-by-step Stages of Meringue. Will surely be useful if I start baking one day…just one day.

    *muak muak muak muak muak muak muak*

    - tigerfish on March 29, 2010 Reply
  • I made this with coffee powder, really good!

    - Sonia Nasi Lemak Lover on March 29, 2010 Reply
  • Omg too funny…I made these for my son when he was in pre k..but called them ghost cookies. They are strange..but ohhh soooooooooo good!

    - leslie on March 27, 2010 Reply
  • I do the same thing – make meringues at Christmas – I add finely ground pecans, and the recipe was called “Wasp’s Nests” (I think because of the color) but yes, easier than ppl think…I am STILL making that Roasted Cauliflower btw! :)

    Chris

  • These look beautiful! I have not heard of your “overnight” method. I usually make meringues around Christmas when I have many left over egg whites, (then I add coconut). But your recipe inspires me to make them sooner because they are a favorite of mine.

    - Sonja Denney on March 27, 2010 Reply

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