This chocolate meringue cookies recipe produces light as air treats with a delicately crisp exterior. They are also known by a whimsical name, forgotten cookies, because they are placed in a hot oven and then "forgotten" overnight until they are done.
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
Yield: 20 to 24 cookies
- 6 egg whites* (room temperature)
- 1/16 teaspoon cream of tartar
- 1/16 teaspoon salt
- 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
- 1/4 cup cocoa powder
Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for children, the elderly, and those with impaired immune systems.
How to make chocolate meringue cookies:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, confectioners' sugar, and dark cocoa powder, one tablespoon at a time. Make sure all the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.
Preheat the oven to 350F.
Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet, place the meringues into the oven and shut the door. Turn off the heat and allow the forgotten cookies to slowly bake overnight, for approximately 8 hours.
This chocolate meringue cookies recipe makes 20 to 24 forgotten cookies.