Best 9 Forgotten Cookies Ii Recipes

FORGOTTEN KISSES

Steps:

• Heat the oven to 350° and line a baking sheet with parchment paper. In a stand mixer set at medium speed, whisk the eggs until frothy. Add the cream of tartar, vanilla, and salt and continue to whisk until soft peaks form. Add 1 tablespoon sugar and continue whisking until the sugar has dissolved. Continue adding the sugar, 2 tablespoons at a time, letting the sugar dissolve completely between each addition (you can check by rubbing a small bit of the meringue between your fingers to make sure it's not grainy). Continue whisking until stiff peaks form.
• Use a spatula to fold in the chocolate chips and pecans. Use a large tablespoon to spoon heaping portions of the meringue on the baking sheet, spacing them 2 inches apart (you should have enough for 12 cookies). Place in the oven and bake 5 minutes, the turn off the heat. Let the cookies dry in the oven for 8 hours or preferably overnight.

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

FORGOTTEN COOKIES

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.

CLASSIC FORGOTTEN COOKIES WITH VARIATIONS

Steps:

• Gather the ingredients. Preheat the oven to 350 F and line a cookie sheet with foil and grease it with butter.
• Beat the egg whites until foamy. You can do this by hand with a whisk , but it's much faster to use a hand mixer or a standing mixer on medium speed.
• Gradually add the sugar and continue beating the egg whites until they hold stiff peaks .
• Add the vanilla and salt. Blend well.
• Using a spatula, fold in the pecans and chocolate chips by hand.
• Drop dough by teaspoonfuls onto the prepared cookie sheet.
• Put the cookies in the preheated oven and then turn the oven off .
• Leave the cookies in the oven overnight, keeping the door closed so the heat doesn't escape too quickly, for about 10 hours.

FORGOTTEN COOKIES

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.

FORGET-ME-NOTS (FORGOTTEN COOKIES)

Steps:

• Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Do not grease.
• Beat egg whites until stiff peaks form.
• Stir together salt and sugar then gradually beat into the beaten whites.
• Stir in vanilla and fold in the chocolate chips.
• Drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. Immediately turn oven off. Let cookies dry over night. Resist peaking so as not to let out the heat.

FORGOTTEN COOKIES I

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.

FORGOTTEN COOKIES

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!).

FORGOTTEN COOKIES

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.