Delight in Forgotten Cookies
These light, sweet meringue cookies are easy to make and perfect for a cozy homemade treat. With a hint of vanilla and cocoa, they are delightful on busy weeknights.
Ingredients
Cookie Base
- 3 large Egg Whites (at room temperature) Ensure no yolk gets in the whites for proper whipping.
- 1/4 teaspoon Cream of Tartar Helps stabilize egg whites.
- 1 cup Granulated Sugar or Keto Sweetener (like Erythritol) 1:1 substitution for keto.
- 1/2 cup Chocolate Chips Use sugar-free for keto.
- 1 tablespoon Cocoa Powder Adjust sweetness as needed.
- 1 teaspoon Extracts (Vanilla or Mint) Use to taste.
Instructions
Preparation
- Preheat the oven to 200 F for serious crisp shells or 225 F for a bit of chew. Line a baking sheet with parchment or a silicone mat.
- Let egg whites sit at room temperature for 15 minutes.
Mixing
- In a clean, dry bowl, combine the egg whites and cream of tartar. Use a mixer at medium speed until foamy.
- Slowly add sugar one tablespoon at a time while whisking to prevent graininess.
- Increase speed and whip until stiff peaks form and mixture looks shiny.
Folding
- Gently fold in chocolate chips and cocoa using a spatula to avoid deflating the meringue.
- Add extracts and taste the mixture; adjust as needed.
Baking
- Drop tablespoon-sized mounds onto the prepared sheet. Space them an inch or two apart.
- Bake for 45 to 60 minutes until dried and lifting easily off the parchment.
- Turn off the oven and leave the cookies inside with the door slightly open for 20 minutes for extra drying.
Cooling and Serving
- Move cookies to a cooling rack to finish cooling.
- Enjoy fresh for a chewy center or dry overnight for a crisp bite.
Notes
Store meringue cookies in an airtight container at room temperature for up to a week. Avoid refrigeration to maintain crispness. For a quick re-crisp, heat in the oven at 200 F for 10 minutes.
Nutrition
Serving: 1gCalories: 50kcalCarbohydrates: 10gProtein: 1gSugar: 9g
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