Happy Forgotten Kisses Meringue Recipe

My boys love chocolate chip cookies.  I love meringues.  This is what happens when a chocolate chip cookie meets a meringue…you get a forgotten kiss.

This recipe was passed on to me by a dear friend years ago.   I have adapted the recipe to suit our family’s taste level.  We sometimes add sprinkles with the chocolate chips to add a little fun and color!

I typically make these meringues before I got to bed so I can leave them overnight in an oven that has been pre-heated to 375 degrees and then turned off.  The oven retains the heat and slowly cooks the meringues.  When the oven completely cools the meringues will be done.

While I am sleeping and I have literally forgotten about the meringues, they are getting ready for us as a morning treat.  When we wake up in the morning we all go straight to the oven to see the forgotten kisses. 

The Forgotten Kisses are a light, sweet and chocolatey treat.  They are very craveable and have the ability to create happiness

Enjoy!  Buon appetito!  Sarap ng Buhay!

Ingredients:

2 egg whites (room temperature)

1 teaspoon vanilla extract (if you want another flavour extract it can take the place of the vanilla)

1/3 cup superfine granulated sugar (Superfine sugar is important)

1/2 teaspoon cream of tartar (this is the key ingredient that binds everything)

1 cup semi-sweet chocolate chips

What to do:

1.  Pre-heat oven to 375 degrees

2.  Line a baking sheet with parchment paper.  The parchment paper is essential and it will keep the meringues from sticking.

3.  You will need an electric mixer.  In a bowl beat the egg whites until they are foamy.

4.  Add the cream of tartar and beat until it is a little fluffy.

5.  Keep on beating and then add the sugar gradually 1 tablespoon at a time.

6.  Keep on beating the mixture and then add the vanilla.

7.  Keep on beating until the meringue is very shiny and stiff, like super foamy stiff shaving or whip cream.  It will be so firm that it won’t even come off the mixer attachment or your finger. (Note: If you change the recipe and add even more sugar the mixture will even be stiffer.  We prefer a less sweet meringue so I only put 1/3 cup of sugar.)

8.  Carefully fold in the chocolate chips with a spatula

9.  Get a tablespoon and scoop the mixture one tablespoon at a time on the baking sheet.  You will need another tablespoon to scrape of the mixture onto the baking sheet as the meringue should be sticky and stiff.  

10.  Make sure that the meringues are spaced  at least 1 inch apart.  If you have more meringue mixture then the baking sheet holds just pull out another one and add parchment paper on top of it.

11.  The oven should be pre-heated and hot once all the meringues are on the baking sheet.  Turn off the oven.    Wait for about 2-1/2 hours to overnight.

I hope you enjoy this recipe.  With the left over egg yolks I usually make a carbonara pasta that is easy and delicious.  I  will post that recipe in the future!

Enjoy!  Buon appetito!  Sarap ng Buhay!

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