Forgotten Kisses (Chocolate Chip Meringues)
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. What’s more: they’re gluten free. No strange substitutions, just naturally that way. 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.
Begin by combining the egg whites, salt and cream in the bowl of an electric mixer fitted with the whisk attachment.
Beat until frothy, soft peaks form.
Add the sugar very gradually, beating all the while.
It should take about 2 minutes to add it all. Then continue beating 1-2 minutes more, until the meringue holds glossy, stiff peaks.
Beat in the vanilla, then add the chocolate chips.
Fold a few times with a spatula to combine.
Then drop heaping tablespoons of the meringue onto lined baking sheets.
Place the cookies in the preheated 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.
- 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
- 3/4 cup semisweet chocolate chips
- Set racks in upper and lower thirds of the oven and preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on medium-high speed (or high speed if using a hand mixer) until the egg whites are frothy, white (instead of translucent) and hold a soft peak when the whisk is lifted out of the bowl, 45-60 seconds. Continue to beat on medium-high speed, adding the sugar very gradually, taking about 2 minutes to add it all. Beat for 1-2 minutes more, until the meringue is glossy and holds a stiff peak when the whisk is lifted out of the bowl. Beat in the vanilla extract, then fold in the chocolate chips with a rubber spatula. Do not overmix.
- 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.
- 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.
- Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.
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