In my recipe file are recipes that I used in my food’s classes in high school and college as well as some that I have asked for from students. I found this recipe in that file. I have never made it. I did make it out of necessity last week. I hate looking through all the recipes that are out there on the internet. There is something about the sheer numbers of recipes that just won’t let my brain function properly. I have this same problem when I am shopping. I don’t do well at sales where you have to go through rack after rack of clothes. Big warehouse shopping is not my thing either. The fewer choices I have the better I am at making a choice. Just try googling meringue cookies and see what you get! It is a massive number of recipes, so after hours of trying to choose what I thought was the best one I gave up! And I’m glad I did because this one is good! Meringue can be tricky to make. For the novice cook inexperience can lead to frustration. After my students had such a hard time making their meringue a week ago I set out to try to make it easier to understand. I also wrote a guest post for Dinner and Dreams entitled “How to Make Meringue for Puddings and Pies“. Check it out for the low down on meringue.
For this meringue you are required to make a Swiss or hard meringue. Here are some suggestions for making it a little easier:
- Use superfine sugar. It is found in the same section as granulated sugar. Trust me after making this recipe 4 times the superfine sugar dissolves much easier.
- Use cream of tartar as a stabilizer.
- Make on a clear, dry day.
- Make them before you go to bed.
- Check out my post here at Dinners and Dreams for more information
Cook While-You-Sleep Cookies this recipe was given to me by T.C. (let me know if you are T.C. because I don’t know who you are) Thanks for the great recipe!
- 2 egg whites
- pinch of salt
- 1/4 teaspoon cream of tartar
- 2/3 cup superfine sugar
- 1/4 teaspoon vanilla
- 1 cup finely chopped pecans
- 1 cup miniature chocolate chips
- Preheat oven to 350 degrees.
- Beat egg whites until foamy then add salt and cream of tartar.
- Beat until stiff peaks.
- Add sugar 1-2 tablespoons at a time and beat well after each addition.
- Stir in vanilla, nuts and chocolate.
- Drop by the teaspoon onto a cookie sheet lined with parchment paper.
- Place in the oven and set the timer for 1 minute. After 1 minute turn the oven OFF.
- Do not open the oven for at least 8 hours.
- Give them to all your friends so that you will not eat all of them. Even when you hide them they call out your name!
Yield 40 cookies Store in an airtight container for up to one month.
Ready to place on parchment paper lined cookie sheet.
After 8 hours in the oven.
One of the four recipes that I made in one day!
Happy Cooking,
The Teacher Cooks
Other Meringue Recipes of interest
- Joy of Baking Meringue Cookies
- Simply Recipes Pecan Meringue Cookies
- Martha Stewart Almond Meringue Cookies
- Cookin’ Canuck Chocolate Peanut Butter Meringue Cookies
- My Own Sweet Thyme Chocolate Chip Meringue Cookies
The Teacher Cooks 
I learned that you can make a cookie out of meringue.
Im so glad i learned that cream of tartar would help the meringue from separating so you cant beat it too much.
Superfine sugar dissolves faster when beating the egg whites.
they are better without nuts
These cookies were so amazing. They were so light like a feather, yet they had so much flavor in them. I learned that you can make a lot of different things with egg whites.
I thought the meringue cookies tasted very good with the chocolate chips and nuts.
This is a very interesting recipe,I didnt realize meringue could harden and make a cookie.
I didnt know that egg whites could make so many things!
You have to use superfine sugar or the crystals won’t dissolve as easily.
Fun and beautiful! I’ll have to give these a try around Christmas or when I have extra egg whites on hand.
I learned that you have to use really fine sugar or you will have a harder time getting them to dissolve!
I didn’t know that you could make cookies that cook over night! They were also light and fluffy which was kind of crazy.
I didn’t know you could leave cookies in the oven and they would be good in the morning.
I learned that the humidity outside or in a room plays a major role in how the cookies turn out
I learned that you must leave them in the oven for 8 hours after cooking them for only one minute.
I learned how to actualy make Meringue cookies. Mine turned out awful before I learned the trick. Now I will make them for my family on Thanksgiving. The recipe is simple too, thank you!
these cookies are so fast and easy to make!. the only down side is all that waiting!. i learned that it is not a good idea to make meringue on a humid dayy!.
These were good cookies and they seem really simple to eat and they were light
I liked the ones with the nuts and chocolate chips.
i learned to use cream of tartar as a stabilizer.
they were really hard but i loved i chocolcate chips.
i enjoyed the cookies what i didnt know is that you could make cookies with flour i didnt know that there was a cookies out there that take 8 hours to make.
I did not know you could make a cookie out of just egg whites. These were really good and they were really light and fluffy.
I didnt know that you could make cookies out if meringue
I learned you should make them on a dry clear day so they will come out better.
i learned from this lab that the amount of preparation you put in something you get back.
I didn’t know you could make cookies that you only had to cook for one minute! They were delicious especially with the nuts, i didn’t think you would have to use fine sugar.
I learned that you have to use superfine sugar instead of the regular, granulated sugar because it will dissolve much easier.
Beatiful meringues, Wanda. Wonderful job!
I learned that you bake the cookie for 1 minute and then you have to leave them in the oven for 8 hours and you can not open the oven door!
Regular granulated sugar won’t dissolve as well as superfine sugar.
I learned you should make them on a clear and dry day.
These cookies were great! I didn’t know it took so much effort to make so little cookies, cooking is fun!
I learned how to make a perfect meringue from watching you make these! I didn’t know how it was made before 🙂
i learned that super fine sugar works better then normal sugar
I did not know that the weather outside can affect the meringue!
these were very interesting to make i learned the trick on how to make meringue by separating the eggs.
i didnt know meringue could harden
I liked the ones with nuts in them.
I learned that you should not make them on a rainy day.
i learned how to take the yolk from the egg white
I learned that these cookies taste like air.
I learned you should make these cookies when there is not alot of humidity.
This is a very interesting recipe,I didnt realize meringue could harden and make a cookie.
i llearned that eggs can be used for everything
i learned that you can make cookies out of meringue
I learned how to seperate the egg and how the egg whites foam. I also learned you could get such a tasty thing out of something not to good on banana pudding.
I learned all it takes is 1 minute in the oven and a lot of time after that to make this delectable treat.
A hard meringue tastes much different than a soft meringue! Now I know to use superfine sugar so it will dissolve faster and easier!
looks very good can wat to try it