Pixelated Crumb

Forgotten Meringues

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My family has many Christmas traditions and one of my favorites is the forgotten meringue. It’s called the forgotten meringue because you whip up the meringue, form cookies on a sheet, and put them in a preheated oven and turn the oven off, and then forget about them until the next morning. You then begin the day with a meringue or two because you just have to see how they came out. You nailed it if they’re light and airy and dissolve in your mouth. Even if you didn’t nail it and ended up with a chewier cookie, you’ll still really enjoy them — believe me, I’ve made plenty of less than perfect meringues and no one has ever complained.

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Meringues may appear a little tricky, but if you follow the basic rules and tips, they’re actually pretty easy. Here are some tips for perfect meringues:

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Follow these simple tips and you’ll see that meringues really aren’t that hard! Have any other tips for meringues? Share them in the comments!

Forgotten Meringues

Adapted from Christmas Cookies and Candies and Emeril Lagasse

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, beat the egg whites with the whisk attachment on medium until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)

Increase to high and add the sugar gradually, about 2 to 3 tablespoons at a time. When half of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips.

Place a teaspoonful of meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Place the baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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