Forgotten Cookies Ii Recipes

Steps:

• Position 2 oven racks in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt in a large bowl on medium speed until frothy. Add the cream of tartar and increase the speed to medium high. Beat in the sugar, 1 tablespoon at a time, then add the vanilla extract. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. Gently fold in the chocolate chips with a rubber spatula.
• Using a spring-loaded ice-cream scoop (or 2 spoons, using one to nudge the meringue off the other), scoop the meringue into mounds about 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few more chocolate chips.
• Put the baking sheets in the oven, then immediately turn off the oven. Let the meringues stand in the oven until dry, at least 4 hours and up to overnight.

Steps:

• Preheat oven to 350°.
• Beat egg whites until stiff.
• Add salt and sugar and beat a little more.
• Fold in nuts and chips.
• Drop batter by teaspoons on baking sheets.
• Place in oven and turn oven off. Let set overnight (no peeking!).

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
• Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
• After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.
• Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
• Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

Steps:

• Preheat oven to 350°F.
• When your egg whites are stiff gradually add the sugar.
• Beat at high speed for 5 minutes.
• Fold in the vanilla, chips, and pecans.
• Drop by the teaspoon onto a foil-lined cookie sheet.
• Put in 350°F oven AND TURN THE HEAT OFF.
• Leave overnight or at least 8 hours.