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Forgotten Cookies I

Read Reviews (26)

"These cookies are left overnight in the oven." — Pat K.

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Original recipe makes 3 dozen Change Servings

2 egg whites
1 teaspoon vanilla extract
1 pinch salt

1 cup semisweet chocolate chips
1/4 cup white sugar

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Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2006

I love these! If they come out and are still a little sticky, you can put them in the pre-heated oven again until they are as crisp as you'd like.

—Shay

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Most Helpful Critical Review

Jul 30, 2010

Tasty but needed more time in the morning to brown on top and still be chewy in the middle.

—strzalmo

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28 Ratings

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Oct 28, 2007

Great! Just like grandma used to make them!!! I added the 1/4 tsp of cream of tartar, a little more than 1/4 cup sugar, 1 tbsp cocoa powder, and 1 cup chopped peppermints. Yummy! Thanks!

—SStephan

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Nov 29, 2008

IF YOU DO NOT HAVE A BEATER--DO NOT GO PAST THIS RECIPE! I made these cookies ENTIRELY by hand with a whisk. It's a bit of work but they're worth it! The trick is to ensure the whites are room temperature, the bowl is clean (and preferably metal, copper is best), and a drop of vinegar or cream of tartar will help the whites' reaction immensely. Good luck! I made these with finely crushed candy cane as per Homermc's direction. Probably only added about a quarter cup.

—Aredendra

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Jan 05, 2007

I have used this recipe for years. Only use when it is not humid. Make sure bowl and beaters are grease free or egg whites do not beat up stiff. Make sure egg whites are at room temperature. I add 1/4 teaspoon cream of tartar which helps make them crisp. I let them cook about 5 minutes before turning off oven

—Harriet

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Nov 27, 2006

I screwed this one up good. Mine came out really, really soupy, as I wasn't sure what I was looking for when mixing till "stiff". I will try this one again but beat with a mixer until it thickens like it is supposed to (as I read on another Web site, the egg mixture should not slip and slide when tilting the bowl. Also, I will wait 20 mins to use eggs after taking eggs out of the fridge). What I had did taste good though, which is why I will try it again.

—RUBY014

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Dec 07, 2007

My mother and her mother made these cookies at Christmas and these additions make them 5 STARS!!! Add 1 cup rice krispies cereal, 1 cup shredded coconut, and 1 cup chocolate chips to meringue mixture and then follow baking instructions. Superb!

—julielovesred

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Jan 17, 2003

Almost effortless cookie-making. Try adding crushed candy canes for a festive holiday cookie.

—HOMERMC

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Nutrition

Calories
58 kcal
3%

Carbohydrates
8.7 g
3%

Cholesterol
0 mg
0%

Fat
2.8 g
4%

Fiber
0.6 g
2%

Protein
0.8 g
2%

Sodium
29 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 58
Calories from Fat: 25

% Daily Value *
Total Fat 2.8g 4 %
Saturated Fat 1.7g 8 %
Cholesterol 0mg 0 %
Sodium 29mg 1 %
Potassium 41mg 1 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 0.6g 2 %
Protein 0.8g 2 %
Sugars 7.9g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 3 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium 4 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.