Description
Forgotten Cookies are light, airy meringue cookies studded with mini chocolate chips and crunchy pecans. These delicate treats are unique because they are baked at a low temperature with the oven off, allowing them to slowly dry out overnight for a crisp texture without browning. They are perfect for a sweet, gluten-free snack or dessert.
Ingredients
Scale
Cookies
- 2 egg whites
- Pinch of salt
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 6 ounces mini chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, preparing it for the initial step of the cooking process.
- Beat Egg Whites: Place the egg whites and a pinch of salt in a medium mixing bowl. Beat on medium-low speed until the egg whites become frothy and start forming bubbles.
- Add Sugar: Increase the mixer speed to high and then slowly add the sugar. Continue beating until stiff peaks form, meaning the egg whites hold their shape firmly when the beaters are lifted.
- Fold in Flavorings and Mix-ins: Gently fold in the vanilla extract, mini chocolate chips, and chopped pecans into the meringue mixture. Be careful to fold slowly to avoid deflating the airy meringue.
- Form Cookies: Drop teaspoon-sized dollops of the meringue mixture onto foil-covered baking sheets. Space them about an inch apart to allow for drying without sticking.
- Turn Off Oven: Place the baking sheets into the preheated oven and immediately turn the oven off. This stops the active baking while using the residual heat to dry the cookies.
- Dry Cookies: Leave the cookies inside the oven undisturbed for at least 8 hours, preferably overnight. Do not open the oven door during this time to ensure even drying and prevent heat loss.
- Remove and Cool: After the drying period, remove the baking sheets from the oven. Allow the cookies to cool before serving or storing.
Notes
- Do not open the oven door while the cookies are drying to maintain consistent temperature and proper drying.
- The drying process will make the cookies crisp without browning or baking them traditionally.
- These cookies are gluten free due to the lack of flour or grain-based ingredients.
- Store cookies in an airtight container to preserve crispness.
- Use fresh egg whites for best volume and texture in the meringue.
