Classic Forgotten Cookies With Variations Recipes

FORGOTTEN KISSES

Steps:

• Heat the oven to 350° and line a baking sheet with parchment paper. In a stand mixer set at medium speed, whisk the eggs until frothy. Add the cream of tartar, vanilla, and salt and continue to whisk until soft peaks form. Add 1 tablespoon sugar and continue whisking until the sugar has dissolved. Continue adding the sugar, 2 tablespoons at a time, letting the sugar dissolve completely between each addition (you can check by rubbing a small bit of the meringue between your fingers to make sure it's not grainy). Continue whisking until stiff peaks form.
• Use a spatula to fold in the chocolate chips and pecans. Use a large tablespoon to spoon heaping portions of the meringue on the baking sheet, spacing them 2 inches apart (you should have enough for 12 cookies). Place in the oven and bake 5 minutes, the turn off the heat. Let the cookies dry in the oven for 8 hours or preferably overnight.

FORGOTTEN COOKIES

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.
• Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
• Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

FORGOTTEN COOKIES I

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
• Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
• After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

FORGOTTEN COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
• Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.