Description
Classic Forgotten Cookies are light, crispy meringue cookies filled with semisweet chocolate chips and finely chopped pecans. Made with just six simple ingredients, these old-fashioned cookies are prepared in minutes and left in a switched-off oven overnight to develop their delicate, crisp texture. Perfect for Christmas cookie trays, holiday parties, homemade gifts, and make-ahead desserts, this easy gluten-free recipe is a delicious combination of sweet meringue, rich chocolate, and buttery pecans.
Ingredients
Scale
- 2 large egg whites, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1 cup finely chopped pecans
- 1 cup semisweet chocolate chips
- Butter, for greasing the baking sheet
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil and grease it lightly with butter.
- Place the room-temperature egg whites in a clean, dry mixing bowl. Beat with an electric mixer on medium speed until foamy.
- Gradually add the granulated sugar while continuing to beat. Whip until the meringue becomes glossy and holds stiff peaks.
- Add the vanilla extract and a pinch of fine salt. Beat briefly until combined.
- Using a spatula, gently fold in the finely chopped pecans and semisweet chocolate chips until evenly distributed.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, leaving a little space between the cookies.
- Place the baking sheet in the preheated oven and immediately turn the oven off.
- Leave the cookies in the closed oven overnight, approximately 10 hours, allowing the residual heat to dry them slowly.
- Remove the cookies when they are dry and crisp. Let them cool completely if needed, then transfer them to an airtight container for storage.
Notes
- Make sure the mixing bowl and beaters are completely clean and free of grease to help the egg whites whip properly.
- Room-temperature egg whites generally whip more easily and develop good volume.
- Add the sugar gradually to help create a stable, glossy meringue.
- Fold in the chocolate chips and pecans gently to preserve the air in the whipped egg whites.
- Keep the oven door closed throughout the overnight drying period so the residual heat escapes gradually.
- If the cookies remain sticky, they may need additional drying. The original recipe suggests heating the oven to 300°F and baking them for 5–10 minutes until crisp, watching carefully.
- Store completely cooled cookies in an airtight container at room temperature for up to one week, depending on humidity.
- For longer storage, freeze the cooled cookies in an airtight container for up to three months.
- For a chocolate variation, beat 3 tablespoons of unsweetened cocoa powder into the egg whites and sugar.
- For a mint variation, omit the vanilla and use 1/2 teaspoon mint extract, adding food coloring if desired.
- For a toffee variation, replace the chocolate chips with milk chocolate toffee bits.
- Check ingredient labels for gluten cross-contact if preparing these cookies for someone who must avoid gluten.
- Prep Time: 10 minutes
- Cook Time: 10 hours (inactive overnight drying)
- Category: Dessert, Cookies
- Method: Whipping, Oven Drying
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 88
- Sugar: 10g
- Sodium: 11mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg