Forget Me Not Cookies
Crisp meringue cookies with a marshmallows center loaded with mini chocolate chips and pecans!
Servings 45 cookies
Calories 51kcal
Ingredients
- 4 egg whites room temperature
- 1/4 tsp cream of tartar
- 9 oz sugar
- 1/2 tsp vanilla bean paste or extract
- 6 oz mini chocolate chips
- 2 oz pecans finely chopped
Instructions
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
- In a stand mixer, whip the egg whites on low until they are starting to become frothy. Add the cream of tartar and whisk on low to combine.
- Increase the speed to medium and whisk until you have soft peaks. You should see the whisk beginning to leave tracks in the meringue, but the egg whites will still be soft and weak.
- As the egg whites whip, begin slowly and gradually sprinkling the sugar into the bowl. Allow the sugar to incorporate before adding more sugar.
- After all of the sugar has been added, continue to whip until you have stiff peaks. You can increase the mixer to a medium high speed if you'd like, but be careful not to over whip the meringue.
- Add the vanilla and whip just to combine. Add the chocolate chips and pecans. Gently fold until evenly dispersed.
- With a spoon or a piping bag (I used my largest piping tip), place dollops of the meringue onto the prepared baking sheets. You do not need to worry about leaving much space in between the cookies.
- Place in the oven, close the door, and immediately turn the oven off. Leave the cookies in the oven undisturbed for 5 hours, or even overnight.
- Afterwards, you should be able to peel the cookies right off the parchment paper without any sticking. Store in an air tight container between layers of wax or parchment paper.
Notes
- The number of cookies you'll get from one batch is dependent on the size of the cookies that you pipe or spoon onto the baking sheet.