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Forgotten Cookies: Easy No-Bake Meringues for Spring

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These no-bake meringue cookies are light, airy, and melt in your mouth. Simply mix, scoop, and forget them in the oven overnight for a perfect spring treat.

Ingredients

Scale
  • 3 large egg whites, at room temperature
  • ¾ cup (150g) granulated white sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup (90g) mini chocolate chips or your favorite mix-in

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a large baking sheet with parchment paper or a silicone baking mat.
  3. In a large, clean mixing bowl, beat the egg whites on medium speed until frothy and soft peaks form, about 2-3 minutes.
  4. With the mixer running on medium-high speed, add the sugar one tablespoon at a time, letting each addition incorporate fully before adding the next (about 3-4 minutes total).
  5. Add the salt and vanilla extract. Continue beating on high speed until the meringue is stiff and glossy, about 5-7 minutes total. The meringue should form a stiff peak that stands straight up.
  6. Turn off the mixer. Using a rubber spatula, gently fold in the mini chocolate chips (or chosen mix-in) until evenly distributed.
  7. Using a small cookie scoop or two spoons, drop heaping tablespoons of the meringue onto the prepared baking sheet, spacing them about 1 inch apart. You should get about 24-30 cookies.
  8. Place the baking sheet in the preheated oven, then immediately turn the oven OFF. Do not open the door. Let the cookies sit in the cooling oven for at least 6 hours or overnight.
  9. Remove the cookies from the oven. They should be firm to the touch and easily lift off the parchment paper. If still sticky, let them cool on the counter for another hour.

Notes

Do not open the oven door while the cookies are cooling. Humidity is the enemy; avoid making these on rainy or humid days. For best results, use room temperature eggs and a clean, grease-free bowl.

Nutrition

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