Exploring Meringue Cookies


I’m looking for some lighter recipes these year, so I’m playing around with meringues. These are based on a recipe by Emeril Legasse’s  “Forgotten Kisses.” His recipe reminded me of a childhood favorite that a neighborhood mom used to make; she called them “Forgotten Cookies” because she left them in the oven overnight. As I recall, she left them in a 200-degree oven, but my memory may not be serving me correctly. The technique I used was based on this article from Fine Cooking.

Here’s my version:

2 extra large egg whites
1/2 teaspoon cream of tartar
2/3 cup super fine sugar*
1 teaspoon peppermint extract
1 cup semisweet chocolate chips

Very, very close to stiff peaks.

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Separate the eggs while cold and set the yolks aside and refrigerate for another use. Set the whites in your mixing bowl – make sure the bowl is very, very clean because even a tiny amount of fat will prevent the whites from properly whipping up. To ensure that you achieve the best volume, allow the egg whites to come to room temperature. Using your whisk attachment, beat the egg whites until foamy, then add the cream of tartar. Whip to blend, then add the sugar about 3 tablespoons at a time. When you’ve added about half the sugar, add the peppermint extract. Whip to combine, then add the remaining sugar in several additions. Continue to whip until the mixture becomes glossy and forms stiff peaks.

Gently fold in the chocolate chips.

Ready to scoop.

Scoop onto a parchment lined baking sheet, using either two spoons or a small portioning scoop. Depending on the size of your scoop, this can make up to 48 small cookies.

Place in the preheated even and turn the temperature off.

Place baking sheets in the oven and turn the oven off. Leave them undisturbed for at least two hours, or overnight. I found that after two hours they were quite lovely, but the inside was not quite dry yet, so I’ll be leaving mine in the oven overnight.

These are very sweet. I want to find a way to make them a bit less sugary, so you’ll probably be seeing a few more versions here until I get them just the way I want them.

After two hours ... the center was still a little moist.

* You don’t need to spend extra for “super fine” sugar – simply pulse regular granulated sugar in a food processor for a few seconds.

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