Easy to make. Just mix them and put in the oven and forget them for 5 to 6 hours. I do them at night and leave them all night in the oven.

Recipe Summary

prep:
10 mins
cook:
5 hrs
additional:
40 mins
total:
5 hrs 50 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

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  • In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.

  • Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.

Nutrition Facts

62 calories; protein 1.4g 3% DV; carbohydrates 7.5g 2% DV; fat 3.4g 5% DV; cholesterolmg; sodium 40.9mg 2% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/21/2006
Someone please help me out. I followed the recipe and the directions exactly and in the morning the cookies were still soft. Plus they stuck to the foil paper. Maybe I should have greased it? Should I have kept the cookies in the turned on oven for a few minutes before I turned the oven off? What I did in the morning is turn the oven back on for a few minutes on low and the cookies were ready soon after that. They came out delicious but I wish I didn't have to do that extra step. What did I do wrong? Also I think chocolate chips are extra I just added chopped almonds and a little bit of sugar and the taste was just right. Thank you for the recipe. Please give me more direction for I want to try this again. Read More
(93)

Most helpful critical review

Rating: 1 stars
12/20/2006
Waste of calories! Followed instructions and they came out like...thanks for the disappointment! Read More
(13)
70 Ratings
  • 5 star values: 52
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
11/21/2006
Someone please help me out. I followed the recipe and the directions exactly and in the morning the cookies were still soft. Plus they stuck to the foil paper. Maybe I should have greased it? Should I have kept the cookies in the turned on oven for a few minutes before I turned the oven off? What I did in the morning is turn the oven back on for a few minutes on low and the cookies were ready soon after that. They came out delicious but I wish I didn't have to do that extra step. What did I do wrong? Also I think chocolate chips are extra I just added chopped almonds and a little bit of sugar and the taste was just right. Thank you for the recipe. Please give me more direction for I want to try this again. Read More
(93)
Rating: 5 stars
11/22/2006
Great recipe easy to follow. I was raised on it without the chocolate chips or nuts...just as a meringue. For the reviewer who had to turn her oven back on...is your oven gas? If so that's your problem. Electric oven coils retain heat for awhile after you've turned them off while gas ovens start cooling almost immediately. If it is a gas oven I'd preheat the oven then when you put the cookies in drop the temp to the lowest possible...they'll be ready in less than a few hours dependant on your oven. Read More
(82)
Rating: 5 stars
02/15/2006
They came out literally just like the picture! I doubled the recipe in my 5 quart kitchen aid mixer just fine. I was baking them for a breast cancer awareness fundraiser so I used red food coloring in the final mixing stages to make the meringue pink before folding in the mini semi-sweet chips and chopped peanuts and they took to a nice pink color. They also didn't spread when baking so I could pack the parchment lined cookies sheets closely with cookies and bake 2 batches simultaneously! The hardest part of the recipe is not opening the oven before time is up! Read More
(59)
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Rating: 4 stars
08/04/2007
I have made a version of this for years. For the person who it did not work out right for her is my suggestion...First I grease and flour the cookie sheet(they will come right off@) When you put them in the oven count to 30 then turn off the oven and let stand over night. Sometime I get sidetracked cleaning something and they end up in there for a few minutes. Add food coloring red and green for Christmas. Read More
(33)
Rating: 5 stars
12/18/2006
When making the meringue I recommend adding about 1/8 teaspoon of cream of tartar and adding in the sugar gradually until it dissolves in the egg white mixture. Instead of using chocolate chips I put a Hershey's kiss chocolate in the center of each one. These are light and fluffy cookies that everyone will like! Read More
(29)
Rating: 5 stars
07/12/2010
I've made these cookies before. I like to experiment with meringue cookies; I've gotten away with a dried cranberry and almond meringue before! I also alwas add food coloring just to make them look more appetizing. (For example red and green for Christmas). I also use colors when I make one batch with nuts and one without. One this about this cookie though; I've had several people say "Mine didn't come out that good!" The BIGGEST keys are the parts of this recipe that mention ROOM TEMPERATURE and STIFF PEAKS. Too many people make it cold and go like "Oh! This is close enough." Or make soft peaks and say the same thing. Read More
(21)
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Rating: 5 stars
07/14/2003
This is one of my favorite holiday recipies. However I make my cookies with milk chocolate chips and pecans. Anytime I make these cookies I get multiple requests for the recipie. Read More
(16)
Rating: 1 stars
12/19/2006
Waste of calories! Followed instructions and they came out like...thanks for the disappointment! Read More
(13)
Rating: 5 stars
05/17/2006
I love this recipe and have been using it for years. I'm a chocoholic so I always omit the nuts and add an additional 3/4 cups of chocolate chips! I use milk chocolate though because I like the taste of milk chocolate better than semi-sweet. As always use quality chocolate when making a recipe like this because it really comes through. Read More
(11)