If you are on the lookout for a truly charming and delightful treat, the Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe is an absolute must-try. These airy, crisp morsels combine the lightness of perfectly whipped egg whites with the rich surprise of semisweet chocolate chips and nutty pecans. What makes this recipe so special is the slow bake in an off oven, which transforms simple ingredients into crispy delights that almost melt in your mouth. Whether you’re craving a sweet snack or an elegant dessert, these meringue cookies will steal the spotlight with their delicate texture and festive charm.
Ingredients You’ll Need
The magic of the Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe comes from its simplicity. Each ingredient plays a vital role in creating the perfect balance of sweetness, texture, and flavor, making the process both straightforward and rewarding.
- 2 egg whites (at room temperature): Key for creating the light, airy base of the meringue that whips into fluffy peaks.
- ½ teaspoon cream of tartar: Helps stabilize the egg whites, giving the meringue a beautiful volume and structure.
- ⅔ cup superfine sugar: Sweetens the meringue while helping to form that glossy, stiff peak texture.
- 1 teaspoon vanilla extract: Adds a warm, inviting flavor that enhances the overall taste of the cookies.
- 1 cup semisweet chocolate chips: Brings bursts of rich chocolate contrast that melt delightfully in your mouth.
- 1 cup chopped pecans (optional): Offers a satisfying crunch and nutty depth that complements the sweetness perfectly.
- Crushed candy canes (for garnish, optional): Adds a fun, festive crunch with a hint of peppermint bite for holiday flair or anytime treat.
How to Make Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe
Step 1: Prepare Your Baking Sheets and Oven
Start by lining two baking sheets with foil or parchment paper to prevent sticking and ensure easy cleanup. Preheat your oven to 350 degrees. This setup is crucial because after placing your cookies inside, you will turn the oven off for that special slow baking process.
Step 2: Whip the Egg Whites
Using either a handheld electric mixer or a stand mixer, beat the room temperature egg whites until they become foamy. This initial stage is where the magic begins, as you transform simple egg whites into a cloud-like base. Then add the cream of tartar, which acts like a secret weapon, stabilizing and thickening the foam until it becomes fluffy and light.
Step 3: Sweeten and Flavor the Meringue
Now, mix in the superfine sugar gradually in four batches to allow the sugar to dissolve properly, preventing graininess. Halfway through this process, add the vanilla extract to infuse the mixture with its warm, comforting aroma. Continue beating the egg whites until you achieve those gorgeous glossy, stiff peaks that will hold their shape beautifully.
Step 4: Fold in the Chocolate Chips and Pecans
Gently fold in the chocolate chips and chopped pecans into your whipped meringue. The trick here is to preserve as much air as possible for that light texture while evenly distributing the mix-ins so every bite surprises you with bursts of chocolate and crunch.
Step 5: Shape the Cookies
Using two teaspoons, carefully drop dollops of the meringue mixture onto the prepared baking sheets. Try to space them evenly because they won’t spread much during baking. If you want, sprinkle crushed candy canes on top now for an extra touch of color and peppermint zest.
Step 6: Bake and Forget
Place the trays in the preheated oven and immediately turn the heat off. This step is what gives the recipe its name — the “forgetting” part. Close the oven door and let the cookies sit undisturbed overnight to slowly dry out and harden into crisp, delightful treats.
How to Serve Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe
Garnishes
These meringue cookies are already stunning on their own but feel free to add even more personality by garnishing with extra chopped pecans, a dusting of cocoa powder, or drizzling melted chocolate for a decadent finish. Crushed candy canes on top provide a festive twist perfect for special occasions.
Side Dishes
Serve these light cookies alongside a scoop of vanilla ice cream, a cup of rich hot cocoa, or a refreshing fruit salad. The crisp texture and sweet flavors balance beautifully with creamy or fresh accompaniments, turning a snack into a dessert experience.
Creative Ways to Present
Think about stacking them atop dessert plates for a tall, impressive look or filling clear jars to gift friends and family. You could even sandwich them with whipped cream or chocolate ganache to create elegant, bite-sized meringue sandwiches.
Make Ahead and Storage
Storing Leftovers
These cookies are best kept in an airtight container at room temperature to maintain their crispness. Store them away from humidity, and they will stay fresh for up to a week, making them a fantastic treat to make in advance.
Freezing
You can freeze these meringue cookies, but be sure to wrap them tightly and place them in an airtight container or zip-top bag. When ready to eat, let them thaw at room temperature to prevent condensation from softening their delicate crunch.
Reheating
Since the crunchy texture is the best part, reheating is not usually necessary. If they soften, you can pop them back into a low oven (about 200 degrees) for 5–10 minutes to restore their crispness. Just watch closely to avoid burning.
FAQs
Why do I need to use room temperature egg whites?
Room temperature egg whites whip up more easily and to a greater volume compared to cold ones, which is essential for creating a light and airy meringue base.
Can I skip the pecans if I have allergies?
Absolutely! The chopped pecans add crunch and flavor, but the recipe works just as well without them, especially if you replace them with an allergen-friendly nut alternative or omit them altogether.
How important is the slow baking or “forgetting” step?
This gentle drying process is what transforms the meringues from soft dollops into crisp cookies without browning or burning. It’s key to the distinct texture that defines the Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe.
Can I use granulated sugar instead of superfine sugar?
Superfine sugar dissolves more readily in the egg whites, resulting in a smoother meringue. Granulated sugar can work but may require longer whipping to avoid a grainy texture.
How do I prevent the meringues from cracking?
By drying the cookies slowly in the turned-off oven, the moisture escapes gently, minimizing cracks. It’s important to avoid opening the oven door overnight to keep the environment stable.
Final Thoughts
There is something truly magical about the way these Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe come together—simple ingredients, a little patience, and an effortless baking process result in a delightfully crisp and sweet treat. Whether you are baking for company or just to indulge yourself, these cookies bring joy in every bite. Give them a try and watch how quickly they become a beloved staple in your cookie repertoire!
Print
Forgotten Meringue Cookies with Chocolate Chips and Pecans Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes active baking time plus 10 hours resting/drying
- Total Time: 10 hours 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Forgotten Cookies are delicate meringue-based treats that are light, crispy, and subtly sweet with chocolate chips and pecans for added texture. After a brief oven preheat, these cookies slowly dry out overnight in the residual heat, resulting in a crisp and airy texture that melts in your mouth. Garnished with crushed candy canes, they offer a festive twist, perfect for holiday gatherings or anytime you desire a light, sweet snack.
Ingredients
Meringue Base
- 2 egg whites (at room temperature)
- ½ teaspoon cream of tartar
- ⅔ cup superfine sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans (optional)
Garnish (Optional)
- Crushed candy canes
Instructions
- Prepare Baking Sheets and Oven: Line two baking sheets with foil or parchment paper and preheat your oven to 350 degrees Fahrenheit to ensure an even environment for your cookies.
- Beat Egg Whites: Using a handheld electric mixer or stand mixer, beat the egg whites until they become foamy, which means they are just starting to form bubbles and volume.
- Add Cream of Tartar and Continue Beating: Add the cream of tartar to stabilize the egg whites and continue beating until the mixture becomes fluffy and starts to thicken.
- Incorporate Sugar and Vanilla: Gradually add the superfine sugar in four batches into the egg whites, beating well after each addition; halfway through, pour in the vanilla extract. Continue beating until the egg whites form glossy, stiff peaks, meaning the peaks stand up firmly without collapsing.
- Fold in Chocolate Chips and Nuts: Gently fold in the semisweet chocolate chips and chopped pecans using a spatula, ensuring they are evenly distributed without deflating the meringue.
- Form Cookies: Use two teaspoons to drop mounds of the meringue mixture onto the prepared baking sheets, spacing them evenly to allow air circulation.
- Add Garnish: Sprinkle crushed candy canes over the tops of the mounds if you choose to use them, adding a festive touch and a hint of peppermint flavor.
- Bake and ‘Forget’: Place the baking sheets in the oven and immediately turn off the heat. Do not open the oven door afterwards.
- Let Harden Overnight: Leave the cookies in the turned-off oven overnight, undisturbed. The residual heat will slowly dry and crisp the cookies into a light, airy texture perfect for serving the next day.
Notes
- Ensure the egg whites are at room temperature for optimal volume when whipping.
- Superfine sugar dissolves more easily into the egg whites, helping create a smooth meringue.
- Do not open the oven after turning it off to maintain the drying environment needed for the cookies to harden properly.
- Optional pecans can be omitted or substituted with other nuts like almonds or walnuts based on preference or dietary restrictions.
- Crushed candy canes add a festive and minty crunch but can be left out for a simpler cookie.
- Store the finished cookies in an airtight container to keep them crisp.
