Rebecca’s Forgotten Meringue Cookies
📜 Collection: UK3 | ✍️ Attribution: Rebecca | 📂 Category: Desserts A classic ‘forgotten’ meringue cookie loaded with chocolate chips and nuts, baked overnight in a cooling oven for a light, crisp texture. These airy treats are simple to prepare and rely on residual heat to achieve their signature delicate crunch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 8 hours | 8 hours | 3 dozen cookies |
🔪 Key Equipment
- electric mixer
- mixing bowl
- cookie sheet
- parchment paper
- spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Egg Whites | large, beaten to stiff peaks |
| 2/3 cup | Sugar | granulated |
| 1 teaspoon | Vanilla | extract |
| 1 cup | Nuts | chopped |
| 1 (6 oz.) package | Chocolate Chips | semi-sweet |
Instructions
Step 1: Prepare the Meringue
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a clean, dry bowl, beat the 2 large egg whites with an electric mixer on high speed until very stiff peaks form.
- Gradually add the 2/3 cup sugar and 1 teaspoon vanilla, continuing to beat until the meringue is stiff, glossy, and holds its shape.
Step 2: Fold and Bake
- Gently fold in the 1 cup chopped nuts and 1 (6 oz.) package chocolate chips using a spatula.
- Drop the mixture by rounded teaspoonfuls onto the prepared cookie sheet.
- Place the cookie sheet into the preheated oven and immediately TURN THE OVEN OFF.
- Leave the cookies in the closed oven overnight, or for at least 8 hours, without opening the door, until the cookies are crisp, dry, and light to the touch.
💡 Make-Ahead & Storage: These cookies are designed to be made ahead by resting in the oven overnight; store in an airtight container at room temperature for up to 1 week.
Original Recipe Scan
