These meringue cookies could not be more easy to make. Full of nuts and dark chocolate they only take 10 minutes to put together and then they bake while you sleep!
Meringue Cookies
Have you ever run across a recipe where you have to stop and take a second look because it doesn’t seem to make sense? Could be a joke? Recipes like this meringue cookies one I’m sharing today are one of a kind and stir excitement in my culinary soul. This one particular recipe I recently found in an old collection was called “Bake While You Sleep Meringue” I have little experience with the fluffy cloud of sweet egg whites (outside of lemon pie) but it was the bake while you sleep part that really got my attention. Bake while unconscious? Sounds wonderful! 🙂
How Long Does It Take To Make Meringue Cookies?
This meringue cookies recipe, I discovered, could not be simpler. In less than 10 minutes you have the ingredients put together and in the oven. You walk away for 8-12 hours (depending on how tired you are) and wake up with crisp and delicate meringue cookies full of nuts and dark chocolate. Have I stirred your culinary soul yet? This is such a fun recipe!
Are you ready to make these meringue cookies while you sleep?
How to Make Meringue Cookies
Step 1 – Gather your 7 simple ingredients: mini dark chocolate chips, sugar, chopped nuts, cream of tartar, salt, vanilla, and of course, egg whites. I use an inexpensive separator to remove the egg yolk and save it for tomorrow’s omelet.
Step 2 – Preheat your oven to 350˚F and line a large cookie sheet with foil. In a large bowl, beat the two egg whites on medium- high speed until foamy. Then, add your cream of tartar, vanilla and salt and beat for a few seconds.
Step 3 – Add the granulated sugar 2 tablespoons at a time, beating well after each addition.
Step 4 – As you beat the sugar into the eggs, magic happens! The foamy texture will become pillowy white and creamy. I am amazed at how much meringue you can make with only two egg whites!
Step 5 – With a spatula, gently fold in your nuts (I used a combo of pecans and walnuts) and chocolate chips until distributed. If you prefer dried fruit or sprinkles, try them out! There are many possibilities for the inside of meringue.
Step 6 – Use a small cookie scoop or a spoon to drop the meringue onto the prepared cookie sheet. I wasn’t sure how far to space them out, but now I know that they don’t actually spread while baking. You can put them pretty close together.
This recipe makes 36 cookies so you may need to use two cookie sheets. Here they are ready for my slumber! 😉
Step 7 – As soon as you put the pans into your oven, TURN OFF the oven and walk away. Go to bed and take a snooze. If you aren’t the sleeping type, go visit a friend, drive to Vermont, read a long book. You can be gone for up to 12 hours. I put mine in around 9pm…
The next morning at 8:30 (after my shower and breakfast), I opened the oven and this is what I saw. Smooth and sweet; nutty and crisp. Perfectly cooked meringue!
Why did I wait a decade to make these? These were not a joke, friends, and my culinary soul is tickled pink. I brought some to church potluck and had MANY people ask me for the recipe. I told them that I slept through 90% of the process to create these and then watched for their reaction. Priceless…
…and delicious.
Enjoy!
More Cookie Recipes
Meringue Cookies
Ingredients
- 2 egg whites
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2/3 Cup granulated sugar
- 1 Cup mini dark chocolate chips
- 1 Cup walnuts and pecans chopped
Instructions
- Preheat your oven to 350 degrees and line a large cookie sheet with foil.
- In a large bowl, beat the two egg whites on medium-high speed until foamy. Next, add your cream of tartar, vanilla and salt and beat for a few seconds. Add the granulated sugar 2 Tablespoons at a time, beating well after each addition.
- With a spatula, gently fold in your nuts and chocolate chips until distributed.
- Use a small cookie scoop or a spoon to drop the meringue onto the prepared cookie sheet.
- As soon as you put the pan(s) into the hot oven, TURN OFF the oven and walk away for 8-12 hours. Remove from the oven and enjoy!
Comments & Reviews
I did make these meringues – they turned out wonderful – not a problem at all – much enjoyed by all – most folks have not seen meringues for a long – long time – it was a pleasure to see their smile – and have the cookies disappear – even men – enjoyed them – they turned a bit rough because I did not spoon it out slowly – the folks had a great remembering the past! thanks for sharing
Hi Mary!
I’m so glad you enjoyed them! ☺️
Meredith
I am so glad you enjoyed this recipe!
I guess no need to beat egg whites until peaks? I can’t find my recipe from 40 plus yeas ago but thought it called for beating untilpeaks.
Thanks
Hey Marilyn!
This recipe only requires you to beat until the eggs are white and foamy. I suppose there could be some peaks in there, but it’s not going to be so stiff that you can hold the bowl upside down above your head, lol. Hope that helps!