Looking for that light, crunchy sweet treat to satisfy your midday or after dinner craving? Try this one of many adaptations on meringue cookies, commonly referred to as "Forgotten Kisses." These treats are light, sweet and low calorie as they are based on egg whites with a little bit of sugar and chocolate to enhance the sweetness. The outer part of these meringues are delicate and crisp while the inside remains similar to the consistency of a traditional cookie. The chocolate and espresso flavoring adds a layer of depth that will keep you coming back for more! Luckily the meringues are better for you than your average cookie.
The core component of this recipe is the egg white mixture which must be treated delicately in order to attain the appropriate consistency. I love when I have to separate egg whites as it allows me an opportunity to use a kitchen trick I learned from my grandmother. If you are unfamiliar with separating egg whites, follow along!
- Crack your egg on the edge of a small dish as close to the middle as possible.
- Carefully separate the egg into two equal halves letting the yoke fall to one side or the other.
- The egg white should start to fall into your dish. To continue separating, gently pass the yoke back and forth between shells letting the liquid egg white fall through the cracks of the shell. Use the sharp edges of the shell to your advantage to help move the yolk.
- Repeat back and forth until you are left with a cleanly separated egg!
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips or mini-chocolate chips
Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
In a large bowl, using an electric mixer (stand or hand mixer), beat egg whites and salt on medium speed until frothy.
Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).
Add espresso powder and cocoa; beat until well blended.
With a rubber spatula, fold in chocolate chips.
Drop batter with a cookie scoop onto prepared baking sheets, about 1 inch apart. Sprinkle extra chocolate chips on top of the cookies. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
Recipe adapted from Martha Stewart.