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Forgotten Kisses (Chocolate Chip Meringues)

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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.

How to Make Chocolate Chip Meringues (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.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

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.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

Add the vanilla and mix well.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

Set aside 3 tablespoons of chocolate chips and add the rest to the meringue. Fold with a rubber spatula to combine.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

Drop heaping tablespoons of the meringue onto lined baking sheets and dot with the reserved chocolate chips.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

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.

How to Make Chocolate Chip Meringues (Forgotten Kisses)

My Recipe Videos

My Recipe Videos

Forgotten Kisses

Servings: 30 cookies
Total Time: 20 Minutes, plus all night to dry in the oven

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
  • 3/4 cup semisweet chocolate chips

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, 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 to 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. Set 3 tablespoons of the chocolate chips aside. Add the remaining chocolate chips to the meringue and fold with a rubber spatula to combine. Do not overmix.
  3. Use two soup spoons to drop heaping tablespoons of the meringue onto the prepared baking sheets (they won't spread so place them about an inch apart). Dot the meringues with the reserved chocolate chips. Place the meringues in the oven, shut the door, and turn the oven off. Leave the meringues 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.
  5. Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 41
  • Fat: 1 g
  • Saturated fat: 1 g
  • Carbohydrates: 8 g
  • Sugar: 7 g
  • Fiber: 0 g
  • Protein: 1 g
  • Sodium: 16 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • If I double the recipe, will that effect the bake time or temperature I will need? Thanks!

    • — Julie on December 23, 2018
    • Reply
    • Hi Julie, These are in the oven so long, it shouldn’t make a difference. Enjoy!

      • — Jenn on December 24, 2018
      • Reply
  • THESE THINGS ARE SO ADDICTIVE!!!! LOVE THEM

    • — PAMELA SWAFFORD on December 17, 2018
    • Reply
  • Such a great recipe by using up leftover over egg whites. Always like to chop up my chocolate chips, as well as a very small handful of chopped walnuts too….and toss into a “forgotten” hot oven. Love the chewiness of it!

    • — Emily on March 3, 2018
    • Reply
  • Does anyone know how many calories are in each cookie?

    • — Melanie on December 13, 2017
    • Reply
    • Hi Melanie, Each cookie has 41 calories. I just all of the nutritional information to the recipe. Hope you enjoy if you make them!

      • — Jenn on December 13, 2017
      • Reply
  • What is cream of tartar?
    What could replace it ?

    • — Jeanne on October 6, 2017
    • Reply
    • Hi Jeanne, Cream of tartar is a white powder that you can find in the baking and spice aisle of your grocery store. In this recipe, it helps to stabilize the egg whites and keeps the air bubbles that you create when beating them, from deflating. I haven’t prepared these with anything but cream of tartar, but I believe that lemon juice would work as a substitute. You can read more about it here. LMK how they turn out if you prepare them with lemon juice!

      • — Jenn on October 6, 2017
      • Reply
  • Could I use coconut cream or whole coconut milk instead of the cream in the recipe, to go “dairy free”?

    • — Kate on September 14, 2017
    • Reply
    • Hi Kate, this recipe doesn’t contain any cream. Might you be referring to a different recipe?

      • — Jenn on September 14, 2017
      • Reply
  • Mine came out a bit sticky – any way to dry them out more?

    • — Marianne on April 14, 2017
    • Reply
    • They can be affected by the humidity. Did you by any chance make them when it was rainy or humid outside? Also, you could try to put them back in the oven for 10 minutes (at very low heat) to crisp it up a bit.

      • — Jenn on April 14, 2017
      • Reply
  • do you have a recipe for a frozen lemon cake. I love all your recipe’s and try to make as many as I can. Regards Iris

    • — IRIS GRANT on April 6, 2017
    • Reply
    • Hi Iris, glad you like the recipes! I have a lot of lemony desserts, including cakes, but not a frozen one– sorry. These lemon berry parfaits are served cold if that helps!

      • — Jenn on April 6, 2017
      • Reply
  • Could you cook these during the day?

    • — A baking child on April 2, 2017
    • Reply
    • Sure, just be sure to leave them in the oven for at least 4 to 5 hours.

      • — Jenn on April 2, 2017
      • Reply
    • And could you use other chocolate chips?

      • — A baking child on April 2, 2017
      • Reply
      • If you mean a different flavor, yes, that would be fine!

        • — Jenn on April 2, 2017
        • Reply
  • Hi Jenn,
    Yesterday was my baking day trying your recipes for coconut macaroons and forever kisses. Both are delicious. Question about the forever kisses: Followed recipe exactly and they look gorgeous. I added a little extra of Ghiradelli chips. However, when I took them out of oven this am, they stick to the parchment. Did I do anything wrong; is there a trick to remove them ?

    • — Ellen Bernstein on March 19, 2017
    • Reply
    • Hi Ellen, Hmmm…are you sure you used parchment and not wax paper?

      • — Jenn on March 19, 2017
      • Reply
      • definitely used parchment. should they be crisp and crunchy? Mine look great but are more of a marshmallowy texture and it is certainly not humid up here. Should I try another batch?

        • — Ellen Bernstein on March 19, 2017
        • Reply
        • Yes, they should definitely be crisp and crunchy. I’d try again – and be sure to beat them long enough. You want glossy, stiff peaks. Good luck!

          • — Jenn on March 19, 2017
          • Reply
  • I made them today and they were excellent and very easy to make. My meringue didn’t form peaks. Could it have been that the egg whites were cold or that I didn’t use a metal mixing bowl? Regardless, they tasted excellent!

    • — Frances on February 8, 2017
    • Reply
    • Hi Frances, Sometimes plastic mixing bowls can harbor traces of grease, which can prevent egg whites from getting stiff. Or it could’ve been that the eggs were too cold or that you didn’t beat them for long enough.

      • — Jenn on February 8, 2017
      • Reply
      • Thx. I’ll try again w room temperature eggs and a different type of bowl as well. They are all gone now and everyone loved them! PS love your recipes and website (I’m new)

        • — Frances on February 9, 2017
        • Reply
  • To make the mint green ones how much mint do you add?
    Also, are they good without the chocolate chips? Do you have to change anything?

    • — Christine on December 10, 2016
    • Reply
    • Hi Christine, You could probably just use mint extract in place of the vanilla extract (so 1/4 tsp.). And you can omit the chocolate chips, but I do think they’re better with!

      • — Jenn on December 11, 2016
      • Reply
  • These were, for some reason I don’t understand, so much better than any meringue I’ve made before. Instead of powdery things that explode and make a mess, these are more a cross between meringues, cotton candy, and divinity fudge, and the chocolate chips are like little surprise treats.

    • — Eleanor on May 22, 2016
    • Reply
  • These were sooo easy and came out sooo yummy!! Thanks!!

    • — Jaime C on April 22, 2016
    • Reply
  • For Passover I used 1/4 teaspoon fresh lemon juice instead of cream of tartar. I believe a vanilla bean can substitute for vanilla extract. The recipe made 30 cookies.

    • — Marcia on April 22, 2016
    • Reply
  • If this is supposed to be kosher for Passover then you would have to omit cream of tarter and possibly the vanilla.

    • — SK Gold on April 8, 2016
    • Reply
  • Can you make the white kisses and chewy chocolate cookies ahead of time and freeze?

    • — Elli Basner on March 30, 2015
    • Reply
    • Hi Elli, They can be frozen but they actually keep for at least a week at room temperature in an air tight container.

      • — Jenn on March 30, 2015
      • Reply
  • Always have these on Passover since my hubby can not have his Chocolate Chip cookies.
    I will try leaving in the oven like how you make it, made it on low temp for few hours before, yours looks is easier.
    Thanks

    • — Rusela on March 28, 2015
    • Reply
  • We’ve been making these for years, but never with overnight baking. Looking forward to trying this way!

    • — cookiemom on March 26, 2015
    • Reply
  • 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

  • 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!

  • 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.

  • Wonderful recipe and photos! I love the idea of the chips, hidden as they are!

  • 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*

  • I made this with coffee powder, really good!

  • 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!

  • 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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