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. Go ahead…say it. Forgotten kisses, forgotten kisses, I’m bringing forgotten kisses, you simply have to try my forgotten kisses…
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.
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.
The great thing about Forgotten Kisses (I’m just going to keep saying it) – 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.
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.
NOTE: It is best to make these cookies on a dry day. Rain or humidity may cause them to be limp and sticky.
Makes about 36 cookies
3 large eggs, whites only, room temperature*
⅛ teaspoon cream of tartar
⅛ teaspoon salt
¾ cup superfine sugar (also called caster sugar)**
¼ teaspoon vanilla
6 – 12 ounces semisweet chocolate chips, best quality such as Guittard (I use 9 ounces)
1. Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy and frothy, about 20 seconds. Add cream of tartar and salt, then beat on medium-high speed until fluffy and soft peaks form, about 45-60 seconds. Add the sugar, a little at a time, and continue beating until glossy and stiff, and sugar is completely dissolved (taste it; it should not be gritty), about 4-6 minutes. Beat in vanilla extract, then fold in chocolate chips with rubber spatula.
3. Use two soup spoons to drop heaping tablespoons on prepared baking sheets (they won’t spread so place them about an inch apart). Place cookies in the oven, shut the door and turn the oven off. Leave cookies in the oven for at least 8 hours or overnight to cook. When completely cool, store in an airtight container.
*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.
** 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.
Stages of Meringue
1. Foamy & Frothy
2. Soft Peaks
3. Glossy & Stiff Peaks