Forgotten meringue cookies are a very easy cookie to make. Melt in the mouth meringue, dotted with bits of chocolate and nuts, they are a perfect treat for the holidays or any other time of the year.
They make a lovely gift, bagged up with a pretty ribbon. They may be called ‘forgotten meringue cookies’, but we’re sure you’ll remember to add these little morsels to your repertoire. You won’t regret it!
Heat the oven, then turn it off to bake these babies
Forgotten meringue cookies are so called because you sort of just forget about them as soon as you pop them in the oven.
You whip up the egg whites till they’re stiff and glossy, adding the sugar gradually, then fold through your chocolate and nuts. Dollop onto a baking paper lined baking sheet and pop them into a preheated oven.
Turn the heat off immediately and ‘forget’ about them for 6-8 hours or overnight.
Stop baking paper from sliding
You’re left with a chocolate and toasted nut speckled meringue that’s crisp and light with meringue that just sort of melts on your tongue.
Check out some more easy, delicious little morsels to add to your repertoire
click on the link for the recipe…..condensed milk coconut macaroons
click on the link for the recipe…..chocolate and almond toffeed dates
click on the link for the recipe…..christmas white chocolate rocky road
click on the link for the recipe…..salted caramel popcorn
click on the link for the recipe…..parmesan crisps
What’s your favourite forgotten meringue cookies recipe? We would love to hear from you in the comments below when you make these light and chocolatey forgotten meringue cookies.Print
Light, airy and melt in your mouth forgotten meringue cookies couldn’t be easier to make.
- 120 g (4 1/4 ounces) castor or golden caster sugar
- 120 g (4 1/2 ounces) pecans or walnuts toasted
- 150 g (5 1/2 ounces) 70% dark chocolate, roughly chopped – we used lindt 70% dark chocolate
- 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- pinch of cream of tartar
- whisk egg whites, salt and cream of tartar till ‘soft peak’ on high speed
- gradually add in the sugar a tablespoon or so at a time
- allow around 60-90 seconds between beats before adding another spoonful of sugar and so on till all the sugar is incorporated
- stop mixer and rub a little meringue between your thumb and forefinger to test if the sugar has dissolved
- if not, continue to beat for a few minutes more and test again until it doesn’t feel ‘gritty’ – see notes
- when sugar has dissolved fold in the chocolate and nuts
- put a small dab of the meringue on the underside of the baking paper in each corner to stop it flapping around in the oven
- scoop or spoon small mounds onto the baking tray lined with baking paper leaving a 2 1/2 cm (1 inch) space between each cookie
- place tray on middle shelf and immediately turn the oven off
- do not open the oven door again
- allow to cool in the oven (without opening the door) for 6-8 hours in the oven or overnight
- serve and enjoy!
- beat your sugar and whites till it no longer feels ‘gritty’
- gritty meringue means the undissolved sugar will melt and seep out during the cooking and we don’t want that
- to get egg whites to become stiff all of your cooking utensils must be absolutely clean – any trace of oil will prevent the whites from becoming stiff
- Category: cooking
- Method: baking
- Cuisine: American
Keywords: forgotten meringue cookies