Overnight Chocolate Chip Meringue Cookies

Level: Easy
Yield: 20 to 40 cookies, depending on size of scoop
Total Time: 4 hr 15 min (includes standing time)
Active Time: 15 min

Nutritional Information Per Serving

Serving Size: 1 of 30 servings

Calories: 62
Total Fat: 2 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Dietary Fiber: 0 g
Sugar: 10 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 11 mg

Discover the magic of effortless baking with these irresistible overnight meringue cookies. Crispy and delicate on the outside with a pillowy marshmallow-like center studded with rich chocolate chips, these treats practically make themselves. Simply whip, scoop, and pop them in the oventhen let the magic happen while you sleep. Using a spring-loaded ice cream scoop makes shaping a breeze, and you can customize the size to your preference.

Ingredients

3 large egg whites, brought to room temperature
A small pinch of fine salt
3/4 teaspoon cream of tartar
1 cup superfine sugar
1 teaspoon pure vanilla extract
1 1/4 cups mini semisweet chocolate chips, plus additional for topping

Special Equipment

A spring-loaded ice cream scoop (optional)

Instructions

Arrange 2 oven racks in the middle of your oven and preheat to 350F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, whip the egg whites and salt at medium speed until foamy. Add the cream of tartar and increase speed to medium-high. Gradually add the sugar, one tablespoon at a time, followed by the vanilla extract. Continue beating until the meringue is thick, glossy, and forms stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
Using a spring-loaded ice cream scoop or two spoons, portion the meringue into rounded mounds about 2 inches apart on the prepared baking sheets. Crown each cookie with a few extra chocolate chips.
Place the baking sheets in the oven and immediately turn off the heat. Let the meringues rest undisturbed inside the oven for at least 4 hours or overnight until fully set and crisp.