Forgotten Cookies II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 3, 2012
I am not much on meringue, but these things just simply take the cake. Or should I say cookie? (Sorry, bad pun I know, but it had to be done.)
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Photo by Puck
Reviewed: Nov. 20, 2012
I just adore these! They are so cool- light as air, kind of hard on the outside and melt-in-your-mouth on the inside. I followed the recipe exactly, only I did add about 1/4 teaspoon of cream of tartar. You should start with room temperature egg whites...I got mine in the bowl, and let them sit for about 30 minutes. Cold whites means more mixing time. Add the sugar veeerrrrryyyy slowly, and you really must mix and mix and mix- it takes quite some time. Do not stop mixing to take a break- keep that motion going nonstop. Patience is key- if you rush these, you will NOT get the results you want! I have a gas oven and had no problems- just make sure you give it plenty of time to preheat, and then don't be tempted to peek- that lets the heat escape. These came out perfect for me, and I am delighted! I am going to play around with the add-ins (cranberry and almond maybe?), and will definitely color some from Christmas! Fantastic recipe DOGIRL- thanks for sharing :)
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Photo by Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Pittsburgh, Pennsylvania, USA

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Photo by Denisse2090
Reviewed: Nov. 19, 2012
These literally became forgotten cookies! Made these after making some oatmeal cookies. Had a bit of a problem beating the egg whites, but I added some fresh lime juice and that helped the peaks forms. Scooped them into the cookie tin using an ice cream scoop (BIG No-NO as I later found out). Left the oven on at 350 while I did dishes (5 mins) and then turned it off and forgot about it until the next night after work (oops lol). When I took them out they did not change size from the way I scooped it, half had cracked and the other half were beautiful. (See Pic) Tried some and the top was heaven, very much like a meringue but the center was chewy. Also VERY VERY SWEET. These were good but in retrospect I would do the following changes: -Less sugar, probably 1/2 -No chocolate chips -Small scoops into cookie sheet, maybe teaspoon to make bite size pcs -Add lime juice while beating eggs
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Photo by Denisse2090

Cooking Level: Beginning

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Reviewed: Dec. 5, 2011
I've made these my entire life! We use butterscotch chips & pecans instead. Simply amazing!
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Reviewed: Sep. 11, 2011
Was there something wrong with the ingredient amounts? Too runny!
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Reviewed: Sep. 4, 2011
I really liked this cookie as a change and more healthier. (If there is such a thing as a healthier cookie) My husband loved them but the kids didn't care for them.
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Reviewed: Jun. 27, 2011
Fantastic recipe! I am not super experienced in the kitchen and these came out perfectly the first time. Careful not to overcook these - the cookies were ready to be eaten in 1.5 hours in my oven after following directions, so perhaps the first time making these, check your oven every hour or so to ensure you don't accidentally burn them.
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Cooking Level: Intermediate

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Reviewed: Feb. 27, 2011
Good cookies! I added a 1/2 t of almond extract for additional flavor. A family favorite!
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Cooking Level: Intermediate

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Reviewed: Dec. 21, 2010
Mom always made these at Christmas, but no matter what I did with her recipe, they always came out sticky on the bottom, gooey in the middle, and I had to reheat them a bit, leading to them being browned. I followed this recipe exactly, it's a tiny bit different than Mom's in the sugar ratio, and they came out PERFECTLY! Make sure no yolk gets in the whites, and beat the heck out of the whites- it takes a long time, even with a hand mixer. Add the sugar VERY slowly...good luck!
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Reviewed: Sep. 11, 2010
The meringue did not form stiff peaks. Probably because there was no cream of tartar or vinegar in the recipe. I've made cookies similiear to these before and that recipe had vinegar in it. These were still tasty the way the turned out but I will continue to look for other recipe I had.
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Photo by jsymonds

Cooking Level: Beginning

Home Town: Elmira, New York, USA
Living In: Pinckney, Michigan, USA

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