Overnight Chocolate Chip Meringue Cookies
My husband's grandmother told me the trick to making these cookies taste so good is the slow and low heat. So whenever I have a hankering for meringue cookies, I make them the night before and allow them to slowly cook in my oven. This recipe doubles and triples well, and you can make the cookies as small or large as you like. They are perfect for Passover too as they don't include any flours or grains, and of course, they're naturally gluten-free.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 24 servings
Preheat oven to 350 degrees F.
Prepare two standard baking sheets (13"x9") with parchment paper.
Beat egg whites with mixer until stiff peaks form (about 2 minutes)
Gradually add sugar and then vanilla and continue to mix well.
Fold in chocolate chips by hand.
Fill a piping bag with mixture and pipe cookies onto parchment lined baking sheet. (Cut a large hole at the bottom of the piping bag to allow chocolate chips to flow through.) Alternatively, drop cookies by spoonful onto baking sheet.
Place cookies in oven, turn the oven off, and then when you wake up in the AM, the cookies will be ready. If you would like to enjoy the cookies sooner than later, bake the cookies for 10 minutes, turn off oven, and leave cookies in oven for an addition 5-6 minutes until very slightly browned.
- As noted, you can expedite the baking process by baking for 10 minutes on 350 degrees, then turning off the oven and allowing the cookies to cook for another 5-6 minutes until lightly browned.
- I like to pipe the cookies onto the baking sheet for more even (rounded) cookies, but dropping them by the spoonful works just as well.
- You can make these cookies larger or smaller. I like a good-sized cookies, but some swear by bite-sized meringue cookies.
Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 51mg | Sugar: 11g | Vitamin A: 5IU | Calcium: 5mg | Iron: 0.5mg