Go Back

Forgotten Cookies

A vintage recipe of sweet, crispy meringue filled with chocolate chips and pecans. A perfect gluten-free treat!
Prep Time10 mins
Cook Time4 hrs
Course: Dessert
Keyword: chocolate chips, cookie, easy dessert, meringue, pecans
Servings: 8
Author: Nicole Coudal

Ingredients

  • 2 Egg whites (room temperature)
  • 1/2 tsp. Cream of tartar
  • 2/3 c. Granulated sugar
  • 1/3 c. Pecans, chopped
  • 1 c. Chocolate chips (semi-sweet or dark)

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, whip egg whites and Cream of Tartar to soft peaks.
  • Slowly add sugar, a little at a time, so it gets incorporated into the soft egg whites. Continue beating on high until the whites are glossy, bright white and at the stiff peak stage.
  • Carefully fold in pecans and chocolate using a rubber spatula.
  • Spoon teaspoonfuls of the mixture onto an ungreased, 9X13 baking sheet. You should have approx. 18-24 depending on the size, and they should all fit on one sheet.
  • Place in oven, close door, then turn off the oven and 'forget' about them for 4 hours!
  • After 4 hours, remove from oven. Using a thin spatula, carefully lift each off the baking sheet and serve. Store in an airtight container, separated by wax paper for up to a few days.

Notes

Note 1: my grandmother's recipe calls for using an uncreased baking sheet - no parchment paper or anything else.  The cookies are fine like this, you just need to use a very thin spatula to remove them carefully from the sheet once cooked.  As an alternate, if you prefer, line a baking sheet with parchment paper or lightly buttered foil.
Note 2: while my grandmother didn't include Cream of Tartar in her recipe, I like to add some to create more stability in the whipping process, which takes a little less time, too :