Forget ‘Em Cookies

Store in a moisture-free container

You really can’t forget these cookies.  First of all, they are so tasty.  Secondly, they are low fat and high in protein.  Thirdly, they are exquisitely easy to make, especially after a day of baking.  If you have two left-over egg whites (maybe from making lemon curd {see recipes}), you can make these merangues in a matter of minutes.  Stir in some mini chocolate chips or broken chocolate pieces (or try toffee pieces, or crushed peppermint, or even some tiny mixed candied fruit), plop teaspoonfuls onto foil-lined baking sheets, put them in a 350F oven and turn off the oven.  Leave sit with the door closed for 8 hours.  Bingo.  Beautiful, Christmassy, crunchy on the outside, slightly moist on the inside, with a definate chocolate yum.  Make sure you use chocolate that you really like, because the flavor is dominate.  You can also make these plain and they’d be just as wonderful.  So make some, forget them… but remember them the next day!  Store in a moisture-free container, because they will absorb moisture from the air and become sticky.  If that happens, pop them back into the oven and turn off the heat again.

Mounds of fluffy goodness

 

Forget 'Em Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Easy overnight meringues that take hardly any time to prepare, use up extra egg whites, and bake using residual heat from your oven. How environmentally friendly is that?
Ingredients
  • 2 egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ½ cup superfine sugar (or regular sugar)
  • 6 oz. mini chocolate chips, chopped chocolate, crushed peppermint, toffee pieces, (optional)
  • 1 cup chopped macadamia nuts or pecans (optional)
Instructions
  1. Preheat oven to 350F
  2. Beat whites, vanilla and cream of tartar at high speed of an electric mixer until foamy.
  3. Gradually add sugar one tablespoon at a time until sugar is dissolved and soft peaks form (2-4 minutes; don't overbeat)
  4. Fold in chocolate and nuts, or whatever you choose. Or leave them out. It's your cookie!
  5. Drop mixture by heaping teaspoonfuls onto cookie sheets lines with aluminum foil.
  6. Place in oven.
  7. Turn off heat immediately.
  8. Forget 'em for 8 hours (don't even open the oven door!)
  9. Carefully remove cookies from foil
  10. Store in an airtight container for up to 1 week.
  11. Depending on whether you add chocolate and nuts, makes between 2 and 4 dozen.

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