Meringue Cookies Forgotten Kisses Recipes

Steps:

• Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
• Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
• Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
• Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
• Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
• Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

Steps:

• Preheat oven to 375. Grease 2 cookie sheets, or use parchment paper.
• Beat egg whites at medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating after each addition.
• Beat in salt. Increase speed to high and continue beating until peaks are stiff but not dry. Fold in chocolate chips. Drop by heaping teaspoons onto cookie sheets.
• Place cookie sheets into oven, and turn off the oven. Leave for at least 30 minutes, or until dry. They can be even left overnight.
• Don't forget them!

Steps:

• Beat egg whites with cream of tartar and salt in small mixer bowl until soft peaks form.
• Gradually beat in sugar continue beating until stiff peaks form.
• Add vanilla, and beat until combined.
• Drop meringue mixture by teaspoonfuls onto greased cookie sheets top each with a Hershey's Kiss.
• Cover kiss completely with a small teaspoonful of meringue.
• Place in a preheated 375 degree F oven.
• Immediately turn off oven and let cookies remain in oven overnight or until completely dry.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
• Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.