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Chocolate Chip Meringue Cookies, Gluten-Free and Dairy-Free

December 8, 2009 by Jeanne

Today’s cookies are the easiest things you will ever bake. To be honest, I’m not sure why they’re not made more often these days because they are very simple. I discovered them about 20 years ago when I came across a recipe for “Forgotten Cookies.” Forgotten Cookies are basically meringue cookies that you bake by placing spoonfuls of meringue on a cookie sheet into a preheated 350 degree oven, turning the oven off, and leaving overnight to bake. The heat that is trapped in the oven is perfect to bake the cookies. As the temperature lowers through the night, a perfect crispy meringue is created by the morning.

I made these for years as Forgotten Cookies when I had an electric oven. Then I got a gas oven and realized, after the first barely-cooked batch, that gas ovens lose their heat too quickly once turned off. So, I had to find the correct heat and time to do a timed bake on these. It turns out that 300 degrees F for 20-25 minutes is just about perfect! They’re also great cookies to make with kids!

Note: You may notice many recipes that include beaten egg whites contain cream of tartar. Cream of tartar is a by-product of the wine-making process (See! I knew my love of wine could be connected somehow to baking!). It’s an acidic powder that stabilizes egg whites and increases their volume and heat tolerance.

I make these with regular-sized semi-sweet chocolate chips. But, you can also try them with miniature chocolate chips–try both to see if you have a preference. Also, sometimes I like to add 1 C chopped toasted pecans–scrumptious! You can also regulate the chewiness of the cookies–cook them a little longer if you want a more crispy cookie.

Chocolate Chip Meringue Cookies, Gluten-Free and Dairy-Free

Special Equipment Needed
-hand mixer for beating the meringue

Ingredients
3 egg whites (save the yolks for making  Jam-Filled Butter Cookies)
3/4 tsp vanilla
1/4 tsp cream of tartar
1 cup granulated sugar
1 cup chocolate chips, regular or mini
Optional: 1 cup toasted nuts (I like pecans)

Preheat oven to 300 degrees F
-place parchment paper on (or grease) cookie sheets
-in large bowl using a mixer, beat egg whites until foamy
-add cream of tartar, beat
-add vanilla extract
-beat until soft peaks are formed
-sprinkle in granulated sugar a little at a time
-beat until stiff peaks form

-fold in chocolate chips (and nuts if using)
-drop by heaping teaspoon or tablespoons (depending on size you want) onto cookie sheets, 1 1/2 inches apart

-bake at 300 degrees for 20 minutes for slightly chewy cookies or 25 minutes for more crispy cookies
-transfer to wire rack to cool completely–they will fall apart if you try to eat them too soon (will taste good, though, no matter what)

Makes about 3 1/2 dozen smaller cookies or 30ish bigger cookies

Enjoy!
PRINT FRIENDLY RECIPE


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Filed Under: chocolate chip meringue cookies, Christmas cookies, dairy free, forgotten cookies, gluten-free, meringue cookies, recipe

Previous Post: « Jam-Filled Butter Cookies, Gluten-Free
Next Post: Cookie Funnies »

Reader Interactions

Comments

  1. Marcus

    December 22, 2015 at 4:09 am

    300°F or 300°C? Celsius or Farenheit?

    • Jeanne

      December 22, 2015 at 12:23 pm

      Marcus: Fahrenheit.

  2. Lauren

    May 7, 2014 at 3:15 pm

    I’ve made these several times now. For Easter I added pink, green, orange and purple food coloring and they looked like little Easter eggs. I just made them for Staff Appreciation Week for my daughter’s school and added two heaping tablespoons of unsweetened cocoa powder and a heaping tablespoon of instant espresso when I folded in the chocolate chips, this version is by far the best! Don’t add the cocoa and espresso until the very end. If you do it at the beginning when you are adding the cream of tartar the eggs won’t form peaks…learned that one the hard way after I had to dump out my first batch!

    • Jeanne

      May 7, 2014 at 6:10 pm

      Lauren: Yay! And good tips!

  3. Elise

    January 19, 2014 at 8:18 am

    These are AMAZING! So simple. I made them way too big, but I can’t wait to try this recipe again. I want to experiment with different extracts and maybe even add a little color (I have no idea if that would work…brand new to baking.) Thanks!

    • Jeanne

      January 20, 2014 at 1:23 pm

      Elise: Do it! It’s fun to experiment with colors and flavors!

  4. Robyn in ATX

    December 19, 2012 at 11:01 pm

    I was having trouble making these with my gas oven. Also getting the batter very stiff. I followed your recipe, except I substituted Meringue powder for the Cream of Tartar. They turned out great!! Thanks for sharing.

    • Jeanne

      December 20, 2012 at 2:02 pm

      Robyn: Meringue powder doesn’t substitute for cream of tarter. Cream of tarter is a stabilizer. Meringue powder is egg whites without the liquid. I would make them as written next time–I think you’ll see a difference! Also, I bake these in my gas oven all the time–and they turn out great! Happy baking!

  5. Sandi

    December 31, 2011 at 3:45 pm

    Just learning how to go gluten free for my 18-year-old daughter. Just made these and they are wonderful! I was out of chocolate chips, but had peanut butter chips. I added 2 tbsp of cocoa powder to make the meringue chocolate. These are VERY sweet, but they taste so good. Thank you for the recipe.

    • admin

      December 31, 2011 at 8:27 pm

      Sandi: Yay! I’m so glad!

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All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

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–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

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Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

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Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

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Honey Vanilla Pound Cake

Ho Hos

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Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

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Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

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Pan Gravy, Classic

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Pasta with Brussels Sprouts, Chili, and Bacon

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Puff Pastry Turnovers

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Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

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