Make these nostalgic Forgotten Cookies using an easy overnight cooling method. They bake up light, airy, and crisp on the outside while remaining soft inside, perfect for holiday baking or cookie exchanges.
Author:Avery
Prep Time:20 min
Cook Time:0 min (Oven off)
Total Time:8 hr 20 min (Includes overnight cooling)
Yield:About 3 dozen 1x
Category:Dessert
Method:No Watch Baking/Cooling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Line two large baking sheets with parchment paper. Do not use wax paper.
In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form. This step is important for texture.
Beat in the vanilla extract, cream of tartar, and salt.
Gently fold in the chocolate chips and chopped nuts, if using. Do not overmix.
Drop rounded tablespoons of the meringue mixture onto the prepared baking sheets, spacing them about 2 inches apart.
Place the baking sheets into the preheated oven. Immediately turn the oven off.
Leave the cookies in the turned-off oven overnight, or for at least 8 hours, allowing them to cool and dry completely. Do not open the oven door during this time.
In the morning, remove the cookies from the oven. They should be crisp and dry. Store them in an airtight container.
Notes
Ensure your mixing bowl and beaters are completely free of any grease or egg yolk, as this prevents the egg whites from whipping properly.
These cookies are often called ‘Forgotten Kisses’ due to their meringue base.
If you are making these for a cookie swap, they hold up well at room temperature for several days.