I thought today would be a good day to post my mom’s recipe for Forgotten Cookies. I like to make them around Halloween because they look like little ghosties if you make them white with a point on top. Made from egg whites, these cookies set up in a preheated oven, but you don’t exactly bake them. My mom would make these at night and they would be ready the next day – hence the name ‘forgotten’ cookies.
You could also make them in the morning if you don’t need your oven for the day. They would be ready for tea or after supper. These are mostly sugar and flavoring; but I suppose the protein from the egg whites redeems them somewhat. Mostly they are a fun and tasty treat. My favorite version with chocolate chips is the one I give below. There are endless variations, from coffee to amaretto to fruit flavors.
This makes enough for one pan of meringue cookies. I hope you enjoy these melt in your mouth ‘forgotten’ cookies. Make them tonight and they will be ready for tomorrow, on All Hallow’s Eve (All Saint’s Eve and Reformation Day). Don’t forget to post your creative flavor combinations by leaving a comment. Just click on the link at the top of the post. I would love to share your favorites.
- 2 egg whites from large eggs
- ½ teaspoon sea salt
- ¾ cup sugar
- 6 oz. semi-sweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit. Do this before mixing the cookies so they can be placed right into a moderately hot oven.
- Beat the egg whites until stiff peaks form. Use a hand-held electric mixer or do this in a standing mixer.
- Add the salt and sugar gradually.
- Fold the chocolate chips in gently.
- Drop teaspoon size dollops onto a cookie sheet.
- Place the cookies in the hot oven and close the door.
- Turn the heat OFF. Do not open the door for the next 8 hours while the cookies set.
- Serve and store at room temperature until eaten. Don't refrigerate or freeze these.
Do not refrigerate or freeze because the condensation and moisture will melt the meringue.