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It may sound odd, but these chocolate and nut meringue concoctions are put in a preheated oven which is immediately turned off - the biscuits can then be 'forgotten' in the oven overnight, awaiting the chance to be gobbled up on the 'morrow. They will be out of sight but on your mind, and in your tum the very next day!
61 people made this
- 2 egg whites
- 1 pinch salt
- 135g caster sugar
- 1 teaspoon vanilla extract
- 170g plain chocolate chips
- 145g salted peanuts
MethodPrep:10min ›Cook:5hr ›Ready in:5hr10min
- Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment or aluminium foil.
- In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts (if desired). Spoon onto the prepared baking trays.
- Place the meringues into the preheated oven, shut the door and turn off the oven immediately. Let meringues sit in the turned off oven for 5 to 6 hours or overnight.
Reviews & ratingsAverage global rating:(67)
Reviews in English (59)
Someone please help me out. I followed the recipe and the directions exactly and in the morning the cookies were still soft. Plus they stuck to the foil paper. Maybe I should have greased it? Should I have kept the cookies in the turned on oven for a few minutes before I turned the oven off? What I did in the morning is turn the oven back on for a few minutes on low and the cookies were ready soon after that. They came out delicious but I wish I didn't have to do that extra step. What did I do wrong?Also, I think chocolate chips are extra, I just added chopped almonds and a little bit of sugar, and the taste was just right.Thank you for the recipe. Please give me more direction for I want to try this again.-21 Nov 2006
Great recipe, easy to follow. I was raised on it without the chocolate chips or nuts...just as a meringue.For the reviewer who had to turn her oven back on...is your oven gas? If so, that's your problem. Electric oven coils retain heat for awhile after you've turned them off, while gas ovens start cooling almost immediately. If it is a gas oven, I'd preheat the oven, then when you put the cookies in, drop the temp to the lowest possible...they'll be ready in less than a few hours, dependant on your oven.-22 Nov 2006
They came out literally, just like the picture! I doubled the recipe in my 5 quart kitchen aid mixer just fine. I was baking them for a breast cancer awareness fundraiser so I used red food coloring in the final mixing stages to make the meringue pink before folding in the mini semi-sweet chips and chopped peanuts and they took to a nice pink color.They also didn't spread when baking so I could pack the parchment lined cookies sheets closely with cookies and bake 2 batches simultaneously! The hardest part of the recipe is not opening the oven before time is up!-15 Feb 2006
Forgotten Meringue Cookies
If you’re looking for an easy cookie recipe then these Forgotten Cookies are for you! These easy meringue cookies are as light as clouds and as sweet as can be!
This is my grandmother’s recipe. Back when she was able, she would make these cookies every Christmas. Because they are so light and airy, they would get gobbled up in no time. Sometimes, she would jazz them up by adding a little food coloring to the meringue mixture. Usually red and green for Christmas or pink and/or blue for baby showers.
Now that she’s older (94 this year!) she no longer bakes. But my mom, sister and I carry on the tradition by making her infamous Forgotten Cookies. It’s one of my favorite Christmas cookie recipes.
Oh, I almost forgot! I never told you where their odd name came from. Mammy dubbed these cookies her Forgotten Cookies because you put them in the oven and then forget about them. In fact, I didn’t even realize these were meringue cookies until I was older. I always knew them as Forgotten Cookies.
I hope you enjoy these gems as much as we do!
Need help with baking? Wondering why your cookies didn’t turn out the right way? Check out my Cookie Baking 101 post.
3 Types of Meringue
You’ve probably heard the term meringue used outside of cookies, such as a topping on pies or in frosting. Meringue is basically the result of beating egg whites with sugar, but they have different methods to reach the result. Each type of meringue is well-suited for different desserts, but they can all be baked into yummy meringue cookies.
Italian – Italian meringue involves making a syrup with sugar and water, and boiling it to the soft-ball stage. The hot syrup is gradually poured into beaten egg whites and whipped until it forms stiff peaks. Because this mixture has been lightly cooked and is very stable, it is often used to make buttercream frostings that can be piled high on cupcakes. It also makes light and fluffy mousses. Or you can bake it into crispy little cookies.
Swiss – This method involves first mixing egg whites and sugar in a bowl that is placed over simmering water. Stir the mixture until the sugar is dissolved in the egg whites. Adding the sugar to the eggs at the beginning of the process makes the meringue more dense. Pour into the mixing bowl and whisk on high for a few minutes until it forms stiff peaks. Add your flavoring and then mix for a few seconds. This meringue works great on top of pies. And, of course, it can be baked into bite-sized meringues.
French – This meringue is made by whipping egg whites with cream of tartar until you have glossy peaks. Slowly add sugar until stiff peaks have formed. Fold in the flavoring, then bake. This type of meringue is often folded into soufflés or other light desserts. French meringue needs to be baked, so it is also perfect for cookies. This is a great meringue for a beginner to try.
One Recipe With Many Variations
My favorite part of making meringue cookies is that you can take the basic egg white and sugar batter and make lots of different kinds of treats. We often make a big batch of batter and make at least two of the following recipes.
Check out my chart below the recipe for instructions on how to make these different cookies, and the videos for other ideas, including how to make cookies in different shapes.
Chocolate chips are our favorite.
Hans CC0 Public Domain via Pixaby
1. Put 3 egg whites in bowl and mix until stiff peaks form.
Easy Meringue Cookies
Vegan Egg-Free Meringue Cookies
Now, for the recipe. Making Chickpea Juice Meringue Kisses sounds like an impossible task, but as explained above, it is just as easy as whipping egg whites:
- Pour the liquid of 1 can of Chickpeas into the clean, grease-free bowl of your stand-mixer.
- Add 1 teaspoon of Cream of Tartar and start whipping it. It will slowly get foamy
- When it starts to thicken, gradually add the Caster Sugar
It is important not to add all the sugar at once. Keep whipping it until stiff peaks form. Make sure all the sugar has dissolved by rubbing a little bit of the meringue between your fingers. If it feels a bit grainy, you need to whip it more.
The exciting thing about Aquafaba Cookies is that, as opposed to egg white meringue, you cannot over-whip aquafaba.
That being said, there is not need to keep whipping it if it is ready! Now that your meringue is ready, you can transfer it into a pipping bag or add some colour to it.
I made these vegan meringues for a Vegan Lemon Tart, so I decided to colour half of my meringue with Turmeric Powder to give it a yellow shine. You can also use natural food colouring, or experiment with other spices or juices like beetroot juice.
Lastly, line a baking tray with a silicone baking mat or baking paper. Choose the piping tip you want there is no right or wrong here!
I used a few different shapes and sizes, but mainly sticked with a traditional star-shaped nozzle. Once you are done piping, place your baking trays in the oven that has been pre-heated to 120'C (250'F).
It is really important to bake these vegan meringues cookies on a low heat to allow for all the moisture to evaporate without burning the cookies.
Bake for 1h (more if you are making large cookies), then turn off the oven and leave to cool down completely without opening the oven door.
They should then be hard and dry. Keep in an air-tight container until ready to use - they will melt really easily if exposed to moisture.
Chewy Chocolate Meringue Cookies
When I saw the recipe for these simple chocolate cookies several weeks ago I would have passed right by it if it hadn’t been on one of my favorite blogs, The Café Sucré Farine . The recipe contains no flour and it seems impossible that so few ingredients can produce a rich, chewy, melt-in-your-mouth, crispy on the outside, intensely flavored chocolate cookie. You can make the recipe in a matter of minutes and the only utensils you need are a bowl and a fork to stir the ingredients. Chris, the author of The Café Sucré Farine, is a gifted blogger who shares amazing recipes and photographs on an almost daily basis, and I am so confident in the success of her recipes that I wouldn’t hesitate making one for the first time for company.
I try to make cookies once a week so I have something to snack on and a little treat to take to my mom and a few of her friends. She was a wonderful cook and still appreciates a good homemade cookie to munch on with her afternoon tea. I think these are best with a glass of very cold milk.
- 3 cups powdered sugar
- ½ cup plus 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 2-1/2 cups chocolate chips
- 4 egg whites
- 1 tablespoon vanilla extract
- optional ingredients: dried cranberries, dried cherries, toffee bits
- Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Mix sugar, cocoa and salt in a bowl. Stir in chocolate chips. Add egg whites and vanilla mix with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat or batter will stiffen.)
- Drop batter by teaspoonfuls onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Cool briefly, then carefully remove from parchment paper with a spatula. Cookies may be soft and fragile so proceed carefully to lift cookies and place them on racks to cool. Do not wait too long to remove them from baking sheets, for they will stick, even to parchment paper. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
I found that slightly rounded teaspoons of batter work best. I tried making bigger ones and they did not bake as nicely. Also, make sure to leave plenty of room around each one as they will spread.
When I made these cookies I found, through trial and error, that if I lightly buttered the parchment paper, then left the cookies right on the paper till they were cool there was no problem removing them.
I tried them with 2 cups of chocolate chips and a cup of roughy chopped dried cherries - fabulous! I also tried them with 2 cups of chocolate chips and 1 cup of toffee bits, even better!!
Chris commented that these cookies are available at Whole Foods and that they are very expensive…not the case when you bake them at home. This cookie is not overly sweet and has an intense chocolate flavor that will satisfy any kind of chocolate craving. Next time I will try adding the toffee bits or maybe a few chopped hazelnuts.
Chewy Chocolate Meringue Cookies
The cookies are easiest to remove from the parchment paper if you let them cool on it. I slid the warm cookies on the paper off the pan onto my counter, cut another piece of paper, then baked another pan of cookies.
Quick and easy but I think you have to pipe the meringue from a bag. Also I do think they need a longer baking time to get really crisp.
I've made this recipe twice. It's easy to make, and turns out excellent. The only thing I had to change was the baking time. It takes at least twice as long to completely dry out as stated in the recipe. Don't be afraid to leave them in the oven until they are crunchy. Leaving them in the oven overnight did not work for me.
Fabulous, and for those of us that are watching our weight, these are 0 points.
DOWN HERE IN TEXAS WE CALL THESE "FORGOTTEN COOKIES" YOU'LL SEE WHY. PREHEAT OVEN TO 350 DEGREES. PUT THE COOKIES IN THE OVEN AND TURN OFF. LEAVE OVERNIGHT. WE ALSO ADD CHOCOLATE CHIPS AND PECANS. LOTS OF THEM. MY TEN YEAR OLD GRAND DAUGHTER IS LEARNING TO COOK. WE GAVE SEVERAL BATCHES FOR CHRISTMAS GIFTS, INCLUDING TO MY SISTER IN TOKYO AND MY SON AT LUKE AFB IN PHEONIX. THE COOKIES STAYED CRISP EVEN ON THEIR LONG JOURNEY.
It's like the adult version of Lucky Charms. Might as well just eat sugar from the bag.
This is a great recipe. I made them on new years eve and they turneed out great. i tried to make them before with natural cane sugar but they did not work out. even though they take a while, the end result is pleasing because they turn from soft mushy meringues to nice crispy ones in a matter of an hour. They work the best if you follow the recipe pretty exact and next time I thyink that I will add some mint extract or cocoa powder. I will definetly make them again.
Don't make these on a humid day or you will have chewy kisses! Let them dry until the oven is cold. I made them on parchment paper which was floured. Make sure to store them in an air tight container or they will be chewy! Here's a tip - make them huge. Just before serving hollow out from the bottom and squirt whipped cream into them. Set them on a plate with the lemon curd and a few raspberries and dust with powdered sugar.
THIS WAS A GREAT RECIPE. I WOULD LOVE TO MAKE THIS AGAIN. I brought them to school for at lunch and I could only eat a few ⟊use everyone was asking me for them. Just one thing to remember that this recipe does not say LEAVE THE EGGS AT ROOM TEMPATURE.
I always cook these for at least two hours and ten minutues. My husband loves these cookies. I've added almond or maple flavoring, almond flavoring with toasted almonds, just about anything will go. Today I added vanilla extract, chopped dark chocolate and a little cinnamon for mexican chocolate meringues. They are a little more substantial than a traditional meringue, but they are so delicious!
I made some changes. I had 4 whites and used 2/3 cup of sugar. You have to make sure you beat the whites until very stiff and glossy! If they don't set up, it's probably too humid outside or you have gotten some fat from the yolk into the whites. I baked at 300 for 15 min. then 250 for 15 and left in the oven to cool. Unbelievably delicious with 1/2 cup of white cocolate chips added. Also added a little mint flavoring.
I have my doubts wether I would make this recipe again or not. I have followed the tip of a reviewer for this recipe and they still came out far too chewy. They could not be easier to make, but when it comes to eating them, feels like you have 10 pieces of bubble gum in your mouth. I would cook them for an hour at 200 and leave them with the oven turned off for 45 minutes. Unless you like them really!! chewy.. follow evertthing as it is.
Easy and good. As per suggestion, I added a few drops of rose flavoring to the last few cookies - what a nice addition for a change of pace. Also baked for a little more than an hour and let sit overnight in the oven - they were perfect in the morning. I have store bought lemon curd in the cupboard which I'll try on the plain ones.
This recipe is, by far, one of the greatest things to make ESPECIALLY for kids. I have made them over 10 times now & each time have turned out perfectly. I have even added various extracts and food colorings for fun -- they're awesome!
I've always been afraid to make this because all other recipies called for stove top cooking. Baking in oven was so easy! I read other reviews and added 1/8 tsp of cream of tartar and cooked for 60 minues (vs. 45). I baked two batches in a row, and the first turned out better -- it was stiffer (beaten longer). I also added 3/4 tsp. of strawberry flavor (which gave it a hint of strawberry and a nice pinkish tint) and about 1/2 cup of mini semi-sweet morsels! YUM!
I make these at least once a month and after reading other recipes, I now bake them at 200 degrees for two (2) hours, then turn off the oven and let them sit for another hour (in the oven). My other suggestion, is to never make them on a rainy day, when the humidity level is higher then normal, they just can't dry out properly!
I made the Kisses as per the directions but they didn't taste as sweet as I've had them in bakeries. Also, the baking time and drying time are inaccurate. needs to be longer because they were still chewy. I won't make this recipie again, but will be trying other variations of it.
I love this recipe, so crunchy and sweet. What make it is enjoyable to make is that everybody loves it. I, definitely, am going to make these kisses again.
My kids loved the meringue kisses. I added 1/8 tsp. cream of tartar to stabilize the meringue. The cooking time/drying time was insufficient, they were still too chewy (that did not deter my son from eating one) so I repeated the cooking/drying time all over again. Delicious and light. My daughter says they taste like cotton candy.
I added about a teaspoon of rose syrup to make rose-flavored kisses. Wonderful! You've got to cook them thoroughly or they don't dry out enough (which just makes them a little sticky -- not bad).
My kids wouldn't even eat them. Very disappointed after reading all these great reviews!
Okay, so i haven't tried this exact recipe above, but if you want a "knock your socks off cookie" try adding a little green food coloring, mint extract, and milk chocolate chips. (or semi sweet depending on your preference). it's always been my favorite. it helps if you like mint chocolate chip ice cream too!
Muy facil, divertida y deliciosa. Perfecta!
this is a fun recipe for adults and children alike! It tastes just like lemon meringue pie. Delicious.
I made one batch for a party. They turned out so lovely and were so easy to make, that I turned around and made another. I also made some lemon curd (from a different recipe). It was a delicious combination, and people had fun dipping their dessert.
Not only was it easy, it tasted wonderful! I used a little less sugar than was stated and added chopped pecans and hazelnuts. What a great dessert to make for dinner parties and holiday fare. My boyfriend was very worried about the sweetness of it, but even he was surprised at how light and tasty they were. Great recipe!
Chocolate Meringue Kisses
Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.
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