Saturday Sweets: “Forget-Me” Meringue Cookies

Happy Saturday, fellow sweet lovers!

Sweet lovers.

That’s us.

Hell-ooooo, sweet lovers.

Sorry, this was an awkward moment, so let’s move on to my lovely Aunt Shirley’s recipe.

Forget Me Cookies - gluten free meringue drops that are irresistible!

These are a crisp-crackly meringue in perfect gluten free cookie form, chock full of milk chocolate and pecans, totally different from my cookie norm, and a family favorite.  A cookie that tastes far too good straight from the freezer, and it too small to stop at just one.

These are perfect for their convenience – hardly any ingredients, and minimal hands-on time.  I often decide at 9:30 at night that I feel like making something, but then I realize 20 minutes later that I didn’t really want to do anything too seriously, and definitely don’t want to wait an hour for anything to cook – that’s when these are perfect! You whip them up in a moment of ambition, put them in a hot oven, turn the oven off, and go to bed.  Just remember to take them out in the morning before turning on the oven for anything else!

Updated November 2013: This recipe was first published as a guest post on Peanut Butter & Peppers where you can find even more of my chatter…if you just want the recipe so you can get into the kitchen, here it is :)

FORGET ME COOKIES
 
Prep
Cook
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A gluten free cookie that sits in a (turned off) oven overnight - perfect crisp meringues will greet you in the morning!
Author:
Recipe type: Gluten free cookie
Ingredients
  • 2 egg whites
  • ¾ cup white sugar
  • ½ tsp vanilla
  • 1 cup chocolate chips (milk chocolate tastes better)
  • 1 cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat egg whites on high speed until stiff. Add sugar a couple tablespoons at a time, beating at high speed for 5 minutes longer once it's all been added. Stir in vanilla, chocolate chips and nuts.
  3. Drop by teaspoonfuls (they're bite-sized!) onto foil-lined cookie sheet. FOIL IS A MUST. Put into the oven. Turn oven off. Leave cookies in oven overnight or at least 8 hours. DO NOT OPEN OVEN DOOR.
  4. Remove from foil and store in airtight container in the fridge or freezer. Makes about 4 dozen cookies.

 

Comments

  1. says

    Okay these are totally adorable. I love that there’s a little surprise inside. All food should have a surprise inside. The world would be a happier place.

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