Forgotten Cookies
Light, chocolate-studded meringue cookies topped with whipped cream, perfect for a fuss-free dessert.
Ingredients
For the Cookies
- 1 cup chocolate chips Semisweet works best; mini chips for more chocolate.
- 2 large egg whites Room temperature whites whip faster.
- 1 cup granulated sugar Helps stabilize the meringue.
- 1 teaspoon alcohol-free vanilla extract Adds warmth to the chocolate.
- 1/4 teaspoon salt Enhances the chocolate flavor.
For the Topping
- 1 cup whipped cream Freshly whipped is best; use stabilizer for longer lasting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Gradually add the granulated sugar while the mixer is running, until the meringue is glossy.
- Gently fold in the chocolate chips, alcohol-free vanilla extract, and salt using a spatula.
- Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them an inch apart.
Baking
- Bake for about 15 minutes, until edges are lightly browned and the centers are dry.
- Remove from oven and let cookies cool completely on the sheet.
Serving
- Top each cooled cookie with a dollop of whipped cream just before serving.
Notes
Store baked cookies in an airtight container for up to 2 days without whipped cream. For longer storage, keep whipped cream separate.