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Forgotten Cookies

Maribett Varner, President

  • Yield: 48 servings
  • Total Time: 24+ hours
  • Category: Dessert


  • ½ cup pecans (or pistachios) chopped
  • 2 egg whites
  • ½ tsp. cream of tartar
  • ½ cup sugar
  • ½ tsp. vanilla
  • 1 cup bittersweet chocolate chips
  • Kosher salt


  1. Preheat oven to 350 degrees
  2. Toast ½ cup of pecans (pistachios are good too). Chop them and put aside.
  3. Put 2 egg whites in a stand mixer with ½ tsp. cream of tartar. Whisk on media speed until soft peaks are formed
  4. Add ½ cup of sugar, ½ tsp. of vanilla and continue beating a maximum speed until stiff peaks are formed (2-3 minutes)
  5. Gently fold in chopped nuts and 1 cup bittersweet chocolate chips
  6. Line a baking sheet with parchment or foil
  7. Drop teaspoon sized dollops of meringue onto cookie sheet. (I like smaller dollops so the cookies are bite-sized)
  8. Sprinkle with a little kosher salt
  9. Put in the pre-heated oven and bake for 5 minutes
  10. Turn the oven off; leave the cookies in overnight (and don’t open the door to look at them)
  11. Store in an airtight container for up to 3 days

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