Forgotten Cookies for Indulging

This ethereal meringue treat earns its curious name because you "forget" them in the oven overnight, allowing them to slowly dry into perfectly crisp-yet-chewy cookies. The contrast between the delicate meringue exterior and chocolate chip treasures hidden inside creates a magical texture that's simply irresistible.

I first made these cookies during a particularly hectic holiday season when I needed something impressive but hands off. My entire family was mesmerized by how something so simple could taste so special. Now they're our signature treat for special occasions.

Ingredients

• Egg whites Room temperature eggs separate more easily and whip to greater volume, giving your cookies the perfect airy texture
• Granulated sugar Regular white sugar creates the smoothest meringue, avoid substituting with other sugars which can weigh down the mixture
• Vanilla extract Pure extract provides the best flavor profile, though almond or mint extracts create wonderful variations
• Salt This tiny amount enhances all the flavors and balances the sweetness perfectly
• Semisweet chocolate chips Use quality chips that hold their shape when baked, creating delightful pockets of chocolate throughout

Step-by-Step Instructions

Prepare your equipment

Ensure your mixing bowl and beaters are completely clean and dry as any trace of fat will prevent egg whites from whipping properly. Line your baking sheets with parchment paper rather than greasing them as fat interferes with meringue.

Create the perfect meringue base

Begin whisking egg whites slowly until frothy, then increase speed gradually until soft peaks form. Add sugar one tablespoon at a time while continuing to whip, allowing each addition to fully incorporate. This slow process creates a stable meringue that won't weep or collapse. Continue until the mixture is glossy and holds stiff peaks when the beater is lifted.

Incorporate the mix ins

Using a large rubber spatula, gently fold in the vanilla and salt with just a few strokes. Add chocolate chips last, folding with a light hand using an under and over motion to maintain as much air as possible in your meringue.

Form and bake correctly

Drop tablespoonfuls of mixture onto prepared baking sheets, leaving space between each cookie as they will expand slightly. The unique baking method is critical place cookies in a preheated oven, then immediately turn the oven OFF and let them sit undisturbed overnight or for at least 8 hours. This slow drying method creates their signature texture.

Bookmark

The chocolate chips are my secret obsession with these cookies. While traditional recipes sometimes use nuts instead, I find the way the chocolate chunks create little surprise pockets of richness against the sweet, airy meringue is absolutely magical. My grandmother used to make these during the holidays, and the anticipation of waiting overnight to taste them made them feel even more special.

Troubleshooting Meringue

Achieving the perfect meringue texture can sometimes be tricky. If your meringue appears grainy, you likely added the sugar too quickly. The sugar needs time to dissolve completely into the egg whites. If your meringue deflates when folding in ingredients, your folding technique might be too aggressive. Use a large spatula and cut through the center, then gently turn the mixture over itself. Humidity is also a major factor meringues absorb moisture from the air, so avoid making these on particularly humid days or they may become sticky rather than crisp.

Delicious Variations

The basic forgotten cookie recipe welcomes creative adaptations. Try folding in chopped nuts like pecans or walnuts for extra crunch and flavor. Crushed peppermint candies create a festive holiday version that disappears quickly at parties. For chocolate lovers, add a tablespoon of cocoa powder to the meringue mixture before folding in the chocolate chips. Lemon or orange zest adds a bright note that contrasts beautifully with the sweet meringue base. My personal favorite variation includes a quarter cup of toasted coconut flakes for a tropical twist.

Serving Suggestions

These delicate cookies pair beautifully with afternoon tea or coffee. For an elegant dessert presentation, sandwich two cookies with a small scoop of premium vanilla ice cream or lemon sorbet. They also make a lovely accompaniment to fresh berries and whipped cream. Their light texture makes them perfect following a heavy meal when you want something sweet but not overwhelming. During holiday seasons, package them in clear cellophane bags tied with ribbons for charming homemade gifts that showcase their beautiful, rustic appearance.

Recipe Q&A

→ Why are they called Forgotten Cookies?

They're called "Forgotten Cookies" because traditionally, they're placed in a preheated oven that's then turned off, and left (or "forgotten") overnight to slowly dry out and set. This creates their distinctive texture with a crisp exterior and soft interior.

→ Can I add nuts or other mix-ins to these cookies?

Absolutely! While this version features chocolate chips, you can customize them with chopped nuts like pecans or walnuts, shredded coconut, or even crushed peppermint candies. Just be careful not to add too many heavy ingredients that might deflate the delicate egg white base.

→ Why did my meringue cookies deflate?

Meringue cookies can deflate if egg whites weren't beaten to stiff peaks, if the mixing bowl had traces of grease, if ingredients weren't folded in gently, or if they were exposed to humidity. Make sure your equipment is completely clean and dry, beat egg whites thoroughly, and fold ingredients carefully.

→ Can these cookies be made ahead of time?

Yes, these cookies are perfect for making ahead! In fact, they actually improve with a rest period of at least 4 hours. Once completely cooled, store them in an airtight container at room temperature for up to 2 weeks, though they're best within the first week.

→ Are Forgotten Cookies gluten-free?

Yes, this particular version of Forgotten Cookies is naturally gluten-free since it uses egg whites, sugar, and chocolate chips without any wheat flour. Just be sure to check that your chocolate chips and vanilla extract are certified gluten-free if you're making them for someone with celiac disease or gluten sensitivity.

→ How do I know when the egg whites are at stiff peaks?

Egg whites have reached stiff peaks when you lift your beater or whisk out of the mixture and the peaks stand straight up without folding over at the tips. The mixture should be glossy and hold its shape firmly. If you can turn the bowl upside down without anything falling out, they're definitely at stiff peaks.