Forgotten Puffs (Chocolate Chip Meringue Cookies)

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy cookies you don't need to watch over. I got this recipe from Betty at church. I just love these!

By Cami

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Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
36
Yield:
36 large cookies
Nutrition Info
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Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.

  • Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

Cook's Note:

The key to stiff egg whites is to bring eggs to room temperature and make sure your bowl and beaters are completely dry.

Nutrition Facts

Per Serving:
49 calories; protein 0.5g; carbohydrates 7g; fat 2.5g; sodium 3.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

jennm123
Rating: 5 stars
08/19/2013
Easy and absolutley delicious! Read More
Helpful
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jennm123
Rating: 5 stars
08/19/2013
Easy and absolutley delicious! Read More
Helpful
(2)
Buckwheat Queen
Allstar
Rating: 4 stars
01/21/2016
This is a five star recipe for ingredients and taste, 4-stars for method. This was my second time to make meringues, having failed my first time. I researched to find that the egg whites should be cold to separate, then allowed to sit a minute. I added 1/8 tsp cream of tartar to the unbeaten eggs. The rest of the method is right on and the cookies came out perfectly. I did reduce the sugar by half for health reasons-and frankly, for us, they didn't need more sugar. I left them for almost 10 hours (overnight) and they were perfect. Thank you for the recipe. Read More
Helpful
(2)
Helen Gresham
Rating: 4 stars
12/14/2014
We call them Bake while you sleep cookies. Read More
Helpful
(1)
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MichelleS
Rating: 5 stars
03/11/2014
These are so good my family had the whole batch gone in seconds! Read More
Helpful
(1)
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