Forgotten Cookies: Light and Sweet Meringue Treats Recipe
These delightful forgotten cookies are light, sweet meringue treats with a magical texture. Perfectly crisp on the outside and airy on the inside, these meringue cookies can be customized with optional add-ins like chocolate chips, cocoa powder, or extracts. They are easy to make using simple ingredients and a low-temperature baking method, resulting in a sweet, melt-in-your-mouth snack ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Meringue
- 3 large Egg Whites at room temperature
- 1/4 teaspoon Cream of Tartar
- 1 cup Granulated Sugar or Keto Sweetener (like Erythritol) – 1:1 substitution for keto
Optional Add-ins
- 1/2 cup Chocolate Chips (use sugar-free for keto)
- 1 tablespoon Cocoa Powder (adjust sweetness accordingly)
- 1 teaspoon Extracts (Vanilla or Mint) to taste
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 200°F (93°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a clean mixing bowl, combine room-temperature egg whites with a pinch of cream of tartar. Using an electric mixer, beat on high speed until soft peaks form, which takes about 2-3 minutes.
- Add Sugar Gradually: Slowly add granulated sugar or keto sweetener, one tablespoon at a time, while continuing to beat the mixture. Beat until stiff, glossy peaks form, approximately 4-5 minutes, ensuring the meringue is stable.
- Fold in Optional Ingredients: Gently fold in chocolate chips, cocoa powder, or extracts as desired, taking care to maintain the airy texture of the meringue.
- Shape the Cookies: Spoon dollops of the meringue mixture onto the prepared baking sheets, spacing them to allow for slight expansion. Shape them as you like using a spatula or back of a spoon.
- Bake Low and Slow: Bake the meringue cookies for approximately 90 minutes at 200°F (93°C) until dry and crisp. After baking, turn off the oven and let the cookies cool completely inside the oven to maintain their delicate texture.
Notes
- Allowing the cookies to cool inside the turned-off oven helps them maintain their crisp texture without cracking.
- Store meringue cookies in an airtight container at room temperature to keep them crunchy and fresh for longer.
- For a keto-friendly version, use erythritol-based sweeteners and sugar-free chocolate chips.
- Be sure to use clean, dry bowls and beaters to achieve the best egg white volume.
Keywords: meringue cookies, light cookies, sweet meringue, keto meringue, gluten free dessert, egg white cookies, low fat dessert
