I originally posted this back in 2017 but I have updated it with the complete recipe 🙂
Honestly, these cookies are magic. Well first of all, I guess they aren’t even really cookies, they’re meringues. Either way, they are my favourite treat to make during passover even though there are no special passover ingredients in them.
They are probably one of the easiest things to make but they technically take a while to ‘bake’. You just need a little patience. The hands-on time is about 15 minutes, but bake time is around 8 hours. They are called forgotten cookies because you’re supposed to make them at night, go to bed, and when you wake up, they’re ready!
Believe me when I say these are so good. They’re super light and crispy on the outside but slightly chewy on the inside. And the chocolate and nuts give it extra yumminess.
- 2 egg whites
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips (DF: use dairy free chips)
- Preheat oven to 350. Have 2 baking sheets ready.
- Beat egg whites in large bowl until peaks start to form. Add sugar in slowly, beating after each addition. Continue beating until you have stiff peaks and the mix is very shiny. Mix in salt. (Side note: I did all the beating with a hand whisk but you can use a hand mixer instead).
- Carefully fold in walnuts and chocolate chips. You don’t want to deflate the egg whites too much.
- Use 2 small spoons, scoop mixture into mounds onto baking sheets, leaving about 1/2-1 inch between each one. I got 36, but if you make them larger or smaller, the yield will vary. (Note: they don’t change much in the oven – the way they look when you put them on the pan is the way they will be when you take them out).
- Place pans in oven and immediately turn the oven off. Don’t open the door until the next morning (~8 hours).
- Remove meringues from pan and store in airtight container or resealable bag for up to 1 week.