I never plan on making Forgotten Kisses, but I always end up doing it because I don’t want to let my egg whites go to waste. If I actually thought and planned ahead I could use some egg whites for my bread baking, but that didn’t happen this holiday season.
These are simple and easy and so good that even people who don’t like cookies are known to devour them!
Adopted from the Colorado Cookie Cookbook
4-6 egg whites (I prefer 6, but 4 works in a pinch. I use leftovers from other cookie recipes or from making egg nog!)
1 package of chocolate chips (use Enjoy life brand for soy free and dairy free or Gheridali semi-sweet for just dairy free)
a pinch of cream of tartar
a pinch of sea salt
Preheat oven to 400 degrees F.
Place the egg whites in a stand mixer and mix until frothy. This takes anywhere from 5 minutes plus. Once frothy add in the cream of tartar and salt and mix them in. Gently stir in the package of chocolate chips.
Drop the mixture by the tablespoon onto greased parchment paper covered cookie sheets. Place the cookies in the oven and turn off the oven. Forget about them!
Check on them in the morning. If they are still sticky (the humidity where I live is insane!) turn on the oven at the lowest setting (mine was 170 degree F) until it preheats and then turn it off. Check again in about 30 minutes. If they aren’t sticky, remove from the sheet and place in a storage container. Enjoy your Forgotten Kisses!