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Forgotten Cookies

Forgotten cookies are crisp, airy meringue cookies folded with semisweet chocolate chips and pecans. They bake in a preheated oven that is immediately turned off, then dry for at least 8 hours or overnight.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 71
Ingredients Equipment Method Notes

Ingredients
  

  • 2 egg whites large, from pasteurized eggs, at room temperature
  • 0.125 tsp cream of tartar
  • 0.125 tsp kosher salt
  • 0.67 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 0.5 cup pecans chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a clean bowl, beat the 2 large egg whites from pasteurized eggs, at room temperature, with the 1/8 teaspoon cream of tartar and 1/8 teaspoon kosher salt using an electric mixer until soft peaks form.
  4. Gradually beat in the 2/3 cup granulated sugar, then the 1 teaspoon vanilla extract, until the meringue is thick and glossy with stiff peaks.
  5. Gently fold in the 1 cup semisweet chocolate chips and 1/2 cup chopped pecans.
  6. Drop rounded teaspoonfuls onto the prepared baking sheet, spacing them about 1 inch apart.
  7. Put the sheet in the preheated oven and immediately turn the oven off.
  8. Leave the oven closed for at least 8 hours or overnight, until the cookies are dry and crisp.

Notes

For crisp cookies, keep the oven closed for the full drying time. Store in an airtight container at room temperature for up to 5 days; freezer storage is suitable. Pecans can be omitted for a nut-free variation.