Description
These crispy meringue cookies are light-as-air treats that achieve a perfect texture when dried slowly in the oven.
Ingredients
Scale
- 2 large egg whites
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
- Pinch of salt
Instructions
- Preheat and prepare: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This step is key because you’ll turn off the oven after placing the cookies inside.
- Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites and a pinch of salt on high speed until soft peaks form. This may take about 2–3 minutes.
- Add sugar gradually: Slowly add in the granulated sugar, about a tablespoon at a time, while continuing to beat. The mixture should become glossy and thick, forming stiff peaks.
- Fold in flavor: Gently fold in the vanilla extract, chocolate chips, and chopped nuts (if using). Be careful not to deflate the meringue.
- Scoop the cookies: Drop spoonfuls of the meringue mixture onto the prepared baking sheet. Each cookie should be about the size of a tablespoon, spaced an inch apart.
- Bake and forget: Place the cookies in the oven, then turn the oven off. Yes—off! Now close the door and forget about them. Leave them in the closed oven for at least 6 hours or overnight.
- Enjoy the next day: In the morning, you’ll find perfectly crisp, light-as-air cookies waiting for you. Just like magic.
Notes
- These cookies can be left in the oven overnight for the best texture.
- Ensure your mixing bowl is completely dry before whipping egg whites.
- Don’t skip the pinch of salt, as it enhances the meringue’s flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg