Forgotten Cookies: Crispy Meringue Treats with Chocolate Chips and Whipped Cream Recipe
Forgotten Cookies are a whimsical, nostalgic treat combining the airy texture of whipped egg whites with the rich delight of chocolate chips. These cookies offer a unique flavor profile reminiscent of a cup of hot chocolate topped with whipped cream, making them an irresistible dessert perfect for cozy winter evenings or any time you crave a comforting sweet. Simple to prepare with minimal ingredients, they develop enhanced flavors when rested overnight, making them a versatile and beloved addition to your cookie repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes (including resting time)
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Batter
- 2 large egg whites
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Optional Toppings
- Whipped cream (for serving)
- Chocolate shavings or sprinkles (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Whip Egg Whites: In a clean, dry mixing bowl, whip the egg whites with an electric mixer until soft peaks form, which should take about 2 to 3 minutes. This aerates the egg whites, creating the light texture essential for the cookies.
- Add Sugar Gradually: Slowly add the granulated sugar to the whipped egg whites while continuing to beat. Whisk until the mixture forms stiff peaks, about 3 to 4 more minutes, producing a glossy, stable meringue base.
- Mix in Flavoring: Gently fold in the vanilla extract and salt, stirring carefully to combine without deflating the meringue.
- Fold in Chocolate Chips: Delicately fold the semi-sweet chocolate chips into the egg white mixture, ensuring even distribution without losing volume.
- Scoop onto Baking Sheet: Using a spoon or cookie scoop, place dollops of the batter onto the lined baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 25 to 30 minutes or until they are lightly golden and the tops have developed a crisp texture.
- Cool Completely: Remove the baking sheet from the oven and let the cookies cool on it for a few minutes, then transfer them to a wire rack to cool fully, which stabilizes their texture.
- Let Rest: For optimal flavor and texture, allow the cookies to rest for at least 4 hours or preferably overnight before serving. This resting time deepens the flavor and enhances their delightful texture.
Notes
- Ensure your mixing bowl and beaters are clean and free from any grease or egg yolk to achieve proper stiff peaks.
- Feel free to substitute semi-sweet chocolate chips with dark or white chocolate for varied flavors.
- These cookies are naturally gluten-free; verify chocolate chips are certified gluten-free if strict adherence is necessary.
- Experiment with adding extracts like almond or mint, or fold in chopped nuts or dried fruits for unique variations.
- Store cookies in an airtight container at room temperature for up to 5-7 days or freeze for up to 3 months.
- Watch baking time closely to avoid overbaking; cookies should have crisp tops but remain tender inside.
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