This meringue cookies recipe creates a light and fluffy marshmallow like cookie that is also crispy. This recipe is straight out of my grandma’s recipe box. They are so beautiful and delicate and only have 23 calories each.
These easy meringue cookies are as light as clouds and as sweet as can be! They are so versatile. They are called “forgotten” meringue cookies because you literally put them in the oven and forget about them for several hours or even overnight. It doesn’t get easier than that!
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What We Love About This Forgotten Cookies Recipe
This is my grandmother’s recipe. She would make these cookies every Christmas. Because they are so light and airy, they would get gobbled up in no time.
Mammy (we called my grandmother that because I couldn’t say “grammy” as a toddler) 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.
- 10 Minute Prep: These cookies take only a few minutes to assemble.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: They are so tender and fun, they will get gobbled up.
- Adaptable: Can add cocoa powder for chocolate meringues or whatever you like. They are a gluten-free cookie. Only 23 calories if you do not use the chocolate chips.
Ingredient Notes for Meringue Kisses
- Eggs: 2 large egg whites. Save the yolks for something else.
- Salt: A must to stabilize the Forgotten Meringue Cookies
- Sugar: Just enough to sweeten the cookies. 2/3 of a cup. You can use granulated sugar, caster sugar or superfine sugar.
- Vanilla: A good quality vanilla extract.
- Chocolate Chips: This is optional but add a great chocolate flavor to the cookies.
Equipment Needed for Vanilla Meringue Cookies
How to Make Meringue Cookies Recipe
These are the basic steps for making meringue without cream of tartar. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: PREP
First, preheat your oven and grease your cookie sheets.
STEP 2: COMBINE
Then whisk your egg whites with the whisk attachment until stiff peaks form. Next, add sugar, whip one teaspoonful at a time, while the mixer is running, then add salt and vanilla. Gently fold in mini chocolate chips to the mixture.
STEP 3: BAKE
Drop by meringue batter a teaspoonsful onto baking sheets. If you are fancy you can pipe the cookies onto the cookie sheet with a piping bag.Turn oven off and place cookies in oven and forget about them for 4-5 hours or overnight.
Prep and Storage Tips for Christmas Meringue Cookies
HOW TO MAKE THIS RECIPE AHEAD OF TIME
These cookies are perfect to make ahead for Christmas cookie tray or parties. You can make them up to two weeks in advance, as long as they are kept dry.
HOW TO STORE THIS RECIPE
To keep them at ultimate crispness, store in an airtight container. They should be kept at room temperature.
HOW TO FREEZE THIS RECIPE
The meringue cookies can be frozen. But please do so with care. Use an airtight container lined with parchment paper. Make sure they are kept dry!.
Frequently Asked Questions for Forgotten Cookies Recipe
You can make these cookies with a sugar substitute and they are naturally gluten-free.
Of course, you can replace the vanilla extract with almond extract, peppermint extract or coconut extract.
Yes, as long as you follow the directions for each step you can adjust the recipe below for the whole batch.
Add a little food coloring to the meringue mixture. Red gel food coloring and green for Christmas or pink and/or blue for baby showers.
Expert Tips for Making This Recipe
- Add Lemon: Lemon juice or lemon zest are a great addition to this recipe in place of the chips.
- Dry: Make sure that the bowls and beaters are completely dry! Moisture will ruin these cookies.
- Tip: Crack each egg in a separate small bowl so that you can remove shells easier or in cse the yolk breaks.
- Alternate Tool: Instead of a hand mixer, use a stand mixer. It makes the job so much easier.
What to Serve with Meringue Cookies Recipe
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Forgotten Meringue Cookies
Ingredients
- 2 egg whites, beaten until stiff peaks form
- ¼ teaspoon salt
- ⅔ cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees.
- Grease cookie sheets.
- Beat egg whites until stiff peaks form.
- Add sugar, one teaspoonful at a time, while the mixer is running.
- Add salt and vanilla.
- Gently fold in chocolate chips.
- Drop by teaspoonfuls onto baking sheets.
- Turn oven off and place cookies in oven and forget about them for 4-5 hours or overnight.
Expert Tips
- Add Lemon: Lemon juice or lemon zest are a great addition to this recipe in place of the chips.
- Dry: Make sure that the bowls and beaters are completely dry! Moisture will ruin these cookies.
- Tip: Crack each egg in a separate small bowl so that you can remove shells easier or in cse the yolk breaks.
- Alternate Tool: Instead of a hand mixer, use a stand mixer. It makes the job so much easier.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Meringue cookies are so pretty! We dipped half in melted chocolate and I couldn’t decide which way was my favorite. Both were so good!
I love meringue. This is super yum.
Made these cookies at night and had a delicious treat in the morning. They were such a tasty thing to wake up to.
These meringue cookies are enjoyable and pleasing! Glad they were easy to make, I added these to our go-to recipe treats!
These were so fluffy and crispy. I love the texture of these meringue cookies. Incredibly delicious and fun to eat!
I make these cookies every year at Passover. They are always a big hit,
Is there a link to Pinterest to save the recipe?
I’m glad you like them. There are several places you can click on my recipe to pin it. One is in the recipe card, right under the image. One is on top of the blog post and another pin button should move with you on the bottom of the screen.
Yum. I haven’t had a meringue cookie in forever.