I had never made a meringue cookie before trying Up All Night Cookies. I found this recipe in one of our Antique Recipe Collections. It does not look as old as many of the other recipe but is titled “Mama’s Stay Up All Night Cookies” so my thought is the recipe was passed down and it is much older then the actual written card.
I have heard stories of meringue cookies being hard to make and finicky. So imagine my surprise when I woke up the next day and the cookies were amazing! This is a really simple recipe that took me less then 15 minutes to whip up and it “bakes” in a oven preheated and turned off overnight.
I was pretty excited last week when Drop Hermit Cookies turned out to be insanely easy. These are even easier then those with only 4 ingredients.
In the bowl of my stand mixer I placed 2 eggs whites. Then using the whisk attachment I started beating them on medium high for a couple minutes. Next I slowly poured in 2/3 cup white sugar while still mixing. Continue mixing until whites hold stiff peaks.
It took about 8 minutes of whisking to get the egg whites and sugar to stiff peaks.
Next I removed bowl from mixer stand and poured in 1 teaspoon vanilla and 1 cup mini chocolate chips. Using a spatula I gently folded those two ingredients into egg whites.
I dropped spoonfuls of the cookies onto a silicone lined baking sheet and preheated my oven to 325 degrees. The recipe says it make 30 cookies but I only got 25 spoonfuls. Once oven is preheated to 325 degrees I placed the baking sheets in and turned off the oven completely. At this point it was 6pm.
At 7am the next morning I was flanked by a pair of maniacs. I wondered out loud how smart this was. If they didn’t work out I would have disappointed kids – if they did work out I was feeding kids cookies for breakfast. To everyone’s surprise they turned out perfect. Soft but crunchy on the outside pillows that melted in your mouth and were full of chocolate.
My first meringue cookies were successful and on a side note, kids love them with cereal.
- 2 eggs whites
- 2/3 cup sugar
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- Preheat oven to 325 degrees and ready two baking sheets with silicone mats.
- In the bowl of a stand mixer with whisk attachment begin whisking egg whites on medium high speed.
- Slowly pour in 2/3 cup sugar.
- Continue whisking eggs and sugar to stiff peaks.
- Once whites hold peaks remove bowl and gently fold in vanilla and chocolate with spatula.
- Drop by spoonful onto baking sheets.
- Transfer to oven and then turn oven off.
- The cookies will bake in oven overnight as it cools down.
- The next morning enjoy delicious cookies!