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Saturday Sweets: “Forget-Me” Meringue Cookies

July 14, 2012 by Anna 19 Comments

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 is too small to stop at just one.

These are perfect for their convenience – hardly any ingredients, and minimal hands-on time.  The best time to make them is actually in the evening, unless you don’t plan to use your oven all day since they sit in there and sloooowly dry out to avoid cracking.

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!

5.0 from 3 reviews
FORGET ME COOKIES
 
Print
Prep
10 mins
Cook
8 hours
Total time
8 hours 10 mins
 
A gluten free cookie that sits in a (turned off) oven overnight - perfect crisp meringues will greet you in the morning!
Author: Anna Nienhuis {hiddenponies.com}
Recipe type: Gluten free cookie
Serves: 24
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 24-30 cookies.
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Note: This recipe comes from my family cookbook with the source listed as my Aunt Shirley. It was first published as a guest post on Peanut Butter & Peppers.

Filed Under: Cookies & Bars, Gluten Free Tagged With: baking, cookies, gluten free, meringue cookies, milk chocolate, nuts, pecans

Comments

  1. Gayle Cameron says

    December 12, 2024 at 4:26 pm

    Important to note with this recipe, eggs should be room temperature. The cookies come out flat otherwise. Learned this the hard way.

    Reply
  2. Deborah Cooper says

    November 28, 2023 at 10:58 am

    Mt Mother use to make these every Christmas. Everyone’s favorite. She would make so many and give as gifts to customers of ours. The always looked forward to them every year. So happy to have found this recipe. Going to make them today. Just awesome little clouds of delight

    Reply
  3. Teresa Torba says

    December 5, 2021 at 5:26 pm

    So I tried this recipe and I had a bit of a problem with the cookies sticking to the foil. And when I carefully twisted them off the bottom fell out. I would like to try my go at it again. Would you advise possibly spraying the foil prior to dropping the cookies?

    Reply
    • Anna says

      December 12, 2021 at 9:43 pm

      Hi Teresa, don’t spray the foil but do make sure your dollops aren’t too thick – if they are, they might not dry out all the way through and then they will stay sticky. They are quite small cookies, and should be easy to gently lift off after sitting in the oven for a few hours!

      Reply
    • Caroline says

      December 23, 2024 at 12:15 pm

      Use parchment paper. It’s a no brainer then.

      Reply
  4. Sg says

    April 3, 2021 at 12:01 pm

    I’ve been looking for this for years! I made them when my kids were small but lost the recipe. Totally love them! Thanks for bringing back memories and the recipe to me

    Reply
  5. Billie says

    January 13, 2019 at 12:51 pm

    My aunt maid these for years when I was a child and passed them on to me and my kids love them. It is a really old recipe as my Aunt is deceased and would be well over 100 now and I am almost 60 yrs old. I cannot remember ever not having them. A hint: my Aunt made them with mint flavoring around Christmas time. Yummy!!

    Reply
  6. Kim Beec says

    July 15, 2012 at 7:23 pm

    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.

    Reply
    • Anna says

      July 15, 2012 at 10:12 pm

      I agree, with the exception of jelly donuts…that, to me, is an unpleasant surprise :)

      Reply
  7. Kathleen Richardson says

    July 15, 2012 at 12:17 pm

    As I commented on Peanut Butter and Peppers, these are just what I need to use up some leftover chocolate chips and pecans. Thanks for helping me out :)

    Reply
  8. Sara {Home is Where the Cookies Are} says

    July 15, 2012 at 6:13 am

    Oh! I had a friend who used to make these YEARS ago! She called them “forgotten cookies” though. But yes, they are DEE-licious! Thanks for the reminder!!

    Reply
  9. Jennifer | Mother Thyme says

    July 14, 2012 at 7:16 pm

    These looks delish! Can’t wait to check out this recipe! :)

    Reply
  10. Anna @ Crunchy Creamy Sweet says

    July 14, 2012 at 10:04 am

    Proud sweet lover here :) Helooo right back at ya! lol These look perfect! I have never had stuffed meringue cookies. Genius! Have a great weekend, Anna :)

    Reply
    • Kim says

      October 20, 2024 at 4:57 pm

      I’m thinking that I didn’t mix my egg whites enough. They picked at first but once I started adding the sugar they never picked again. Maybe I did not mix enough between sugar?
      Could it be the weather?
      Not sure, but I’ll try again soon.
      I did not waist the mix thought. I pressed a sheet of foil in my cupcake tray and placed them in the oven anyway.

      Reply
  11. opa says

    July 14, 2012 at 7:44 am

    Better fix the first of your two links out; it appears to have an unwanted space at the end of it.

    Reply
    • Anna says

      July 14, 2012 at 8:29 am

      Thanks for the heads-up Andrew :) All fixed!

      Reply
  12. amy @ fearless homemaker says

    July 14, 2012 at 7:26 am

    oh goodness, these look fantastic! i’m a huge fan of anything meringue so i know i’ll love these. off to check out the recipe!

    Reply

Trackbacks

  1. #BeEggsquisite: Gingerbread Sweet Potato Muffins says:
    December 5, 2014 at 3:39 am

    […] of Canada’s #BeEggsquisite campaign, I thought, where to start?! At Christmas I use eggs in meringue cookies, cranberry bliss cookies, lemon bars, and so much other holiday baking. They are also essential in […]

    Reply
  2. Hidden Ponies – A Canadian Christmas Tradition: Tourtière says:
    December 8, 2013 at 7:43 pm

    […] – if you need a sweet fix, check out the recent Chocolate Pomegranate Bark or less recent Forget Me Cookies – both are close to my sweet-loving heart […]

    Reply

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Welcome to Hidden Ponies! I'm Anna, and I'm sharing simple, tried-and-true recipes alongside life outside the kitchen. Read More!

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