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
Scale
Meringue Base
- 2 egg whites (at room temperature)
- ½ teaspoon cream of tartar
- â…” 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.
