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Forgotten Kisses (Chocolate Chip Meringues)

5 stars based on 10 votes


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.


Forgotten Kisses

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


  • 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


  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 1-2 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.
  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.
  5. Note: It's best to make these cookies on a cool, dry day. Humidity may cause them to become sticky.

Reviews & Comments

  • 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
  • 5 stars

    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
  • 5 stars

    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
    • 5 stars

      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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    These were sooo easy and came out sooo yummy!! Thanks!!

    - Jaime C on April 22, 2016 Reply
  • 4 stars

    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
  • 5 stars

    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.

    - Rusela on March 28, 2015 Reply
  • 5 stars

    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

    - 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! 🙂


  • 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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