These overnight meringue cookies could not be easier to make. With a meringue base packed with nuts and dark chocolate, these cookies take only 10 minutes to put together and bake while you sleep!
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Bake these meringue cookies overnight and, in the morning, you’ll have cookies that are crispy on the outside and chewy on the inside. They’re a delicious combination of sweet, nutty, and chocolatey flavors!
Love easy cookie recipes? Then you’ll enjoy my crescent cookies, monster cookies, and cowboy cookies. They’re all about taking classic cookies to the next level, just like these overnight meringue cookies.
This is a classic recipe that was given to me. I can’t pass up a handwritten recipe card to share with you all.
Why I Love This Recipe
- Easy to Make: This recipe just requires a few simple steps to make. Beat the egg whites, add the remaining ingredients, and drop onto a cookie sheet. Then, just let them sit in the oven overnight. It’s that easy!
- Big on Flavor: Despite their simple nature, these cookies are packed with flavor. The combination of sweet meringue, chocolate chips, and nuts is simply irresistible.
- Unexpected Twist: The addition of chocolate chips and nuts gives these meringue cookies a delicious twist that sets them apart from the traditional recipe.
- Proven Crowd-Pleaser: I brought these cookies to a church potluck once, and they were a huge hit. Many people asked me for the recipe, and were amazed at how easy they were to make. It’s a dessert that’s sure to impress!
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Key Ingredients
- Egg Whites: These will be whipped into stiff peaks to give the meringue cookies their light, airy texture.
- Pure Vanilla Extract: A splash of this will add a sweet, aromatic flavor to the meringue.
- Cream of Tartar: This will stabilize the egg whites and help the meringue hold its shape.
- Salt: Just a pinch will enhance the other flavors in the cookies, making them more pronounced.
- Granulated Sugar: This is what sweetens the meringue and gives it a crisp, light texture.
- Mini Dark Chocolate Chips: These will add a rich, chocolatey surprise to the otherwise light and airy cookies.
- Walnuts and Pecans: These will add a delicious, nutty crunch to the cookies, balancing out their sweetness.
Equipment
- Large Bowl – You’ll need a large bowl to beat the egg whites and incorporate the other ingredients.
- Electric Mixer – This is essential for beating the egg whites to the right consistency and for incorporating the rest of the ingredients.
- Cookie Sheet – A large cookie sheet lined with foil will provide the surface for shaping and baking your meringue cookies.
How to Make Overnight Meringue Cookies
Preparation
To start, preheat your oven to 350 degrees. This will make sure it’s nice and hot when you’re ready to bake your meringue cookies. Then, line a large cookie sheet with foil. This will prevent the cookies from sticking and make for easy cleanup.
Step 1 – Beat the Egg Whites
In a large bowl, beat the two egg whites until they are foamy. You can use a hand mixer or a stand mixer for this step.
Step 2 – Add the Remaining Ingredients
Once the egg whites are foamy, add the cream of tartar, vanilla, and salt. Beat these ingredients for a few seconds. Then, add the granulated sugar 2 tablespoons at a time, beating well after each addition.
Step 3 – Fold in the Nuts and Chocolate Chips
Next, it’s time to add the mix-ins. Use a spatula to fold in the chopped walnuts and chocolate chips gently. Make sure they are distributed evenly throughout the meringue mixture.
Step 4 – Drop the Meringue onto the Cookie Sheet
Using a small cookie scoop or a spoon, drop the meringue mixture onto the prepared cookie sheet.
Step 5 – Bake the Cookies
As soon as you put the cookie sheet in the hot oven, turn off the oven and walk away. Let the cookies sit in the oven for 8-12 hours. This slow baking process will give the meringue cookies their signature crisp exterior and chewy interior.
Step 6 – Enjoy the Cookies
After 8-12 hours, remove the cookies from the oven. They are now ready to enjoy! The long baking time might seem unusual, but it’s key to achieving the perfect meringue texture.
Expert Tip
To ensure your meringue cookies have that perfect, crispy texture, make sure to be patient when beating the egg whites and adding the sugar. Each step takes time but will be well worth it!
Recipe Variations
- Different Nuts: The recipe calls for a mix of walnuts and pecans, but feel free to use your favorite nuts or whatever you have on hand. Try almonds, hazelnuts, or even some pistachios for a different flavor and texture in your meringue cookies.
- White Chocolate: While the recipe includes mini dark chocolate chips, you can also try using white chocolate for a different look. The sweet, creamy white chocolate is a great contrast to the sweet, crunchy meringue.
- Add a Hint of Spice: If you’re a fan of spicy chocolate, consider adding a teaspoon of cinnamon to the meringue mixture. This will give your cookies a warm, cozy flavor that’s perfect for the fall and winter months.
What to Serve With
- For a deliciously crunchy treat, serve these meringue cookies with a hot cup of coffee. The bitterness of the coffee is a perfect match for the sweet, chocolatey cookies.
- If you’re hosting a tea party, these cookies are a must-have. Their light, airy texture makes them the perfect accompaniment to a strong cup of tea.
- These meringue cookies also make a great edible gift. Package them in a cute tin or a mason jar, and give them to your friends and family. They’ll love the unique, homemade treat.
Recipe FAQs
Absolutely! This recipe calls for a mix of walnuts and pecans, but you can use any type of nut you prefer. Almonds, pistachios, or hazelnuts would all be a great addition to these meringue cookies.
Yes, you can. Add a teaspoon of your favorite extract such as almond, peppermint, or orange extract instead of vanilla to change the flavor.
The meringue cookies will be crispy and light, with a slightly chewy center. They should have a beautiful golden brown color and a sweet, nutty aroma.
Storing and Reheating
- Storing: Once your meringue cookies have cooled completely, store them in an airtight container. They can be stored at room temperature for up to 2 weeks.
- Freezing: You can also freeze the meringue cookies for up to 3 months. Just make sure to put them in a freezer-safe container.
- Thaw: When you’re ready to enjoy your frozen meringue cookies, simply let them thaw at room temperature. This will take about 1-2 hours.
More Cookie Recipes You’ll Enjoy
Serving Size
- What to Expect: This overnight meringue cookie recipe yields about 3 dozen delicious cookies.
- How to Scale: If you want to make more than 3 dozen meringue cookies, you can double the recipe. Just make sure your mixer is large enough to handle the increased volume of egg whites and sugar. Follow the rest of the instructions as directed.
Overnight 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˚ F 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!
Can I use Splenda instead of sugar? Thanks
Hi Nora!
I’ve never tried it with an alternative to sugar, but I don’t see why it wouldn’t work! Let us know when you find out! ☺️
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!
My cookies came out of the oven soft and chewy. Then they turned sticky when I went to put them in a container. What went wrong? I cooked them for 11hours…
Hi Bianca!
I wonder if your oven cooled down too fast? The outside of the cookie should be crisp and the inside, chewy. You could try baking them at 350 for 20 minutes next time before turning off the oven. As long as they are fully cool, they shouldn’t turn sticky in a container for at least a few days. Hope that helps!
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!