Try this forgotten cookies recipe for airy, chewy meringues with chocolate chips. It’s a simple, hands-off bake that adds retro charm to any cookie tray.
Arrange the oven racks in the middle and upper third positions. Lightly coat 2 large baking sheets with nonstick cooking spray.
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, about 30 seconds. Add the cream of tartar and continue to beat until soft peaks form, about 2 minutes. With the mixer running, gradually add the sugar, 1 tablespoon at a time, 2 to 3 minutes. Increase the speed to medium-high and beat until glossy, stiff peaks form, 3 to 4 minutes longer. Reduce the speed to medium, add the vanilla extract and salt, and beat until incorporated, about 10 seconds.
Using a silicone spatula, gently fold in the chocolate chips and pecans, if using. Don’t just beat them in with the mixer; you might overbeat the meringue.
Using 2 small spoons, drop about 1 heaping tablespoon of the mixture per cookie onto the prepared baking sheets, spacing them about 1 inch apart. If desired, use the back of a spoon to gently flatten the cookies.
Place the baking sheets in the preheated oven, close the door, and turn the oven off. Leave the cookies in the oven overnight until completely dry, at least 8 hours or up to 12 hours. Don’t open the oven door for at least the first 6 hours.
Serve the cookies, or store in an airtight container between layers of parchment paper at room temperature for up to 1 week. Forgotten cookies freeze well. Remove them from their container before thawing so condensation doesn’t cause them to weep. Love the recipe? Leave us stars and a comment below!