Every kitchen needs that one go-to sweets recipe that will rescue the most well-meaning cook or chef who completely forgot
that she/he promised to bring a little something to the potluck the next day, or for a bake sale, cookie swap etc.
This cookie is that recipe. I don’t know how many times I have relied on these adorable little clouds to come through in a pinch. Just the other eve I had been watching tv with my hubby and the cats, and decided to call it a night. Suddenly I remembered that we were going out the next day, and I had promised to contribute something for the dessert table.
I had wanted to get ready for bed but now I found myself in the kitchen chopping chocolate and nuts. Jim thought I was nuts opening up the kitchen so late. I was nuts, chopping walnuts that is 🙂 The oven was pre-heating, and the egg whites were whipping away. The glossy meringue achieved, I folded in my chocolate and nuts. And a few dashes of walnut bitters for good measure. Then I plopped little pillows of yumminess onto parchment lined cookie sheets, and put them into the hot oven. I turned off the oven. turned off the light, and got into bed, before Jim!! That’s the brilliance of this recipe. The fussiest part is the chopping. The easiest part is the ‘baking’! In the morning I knew I would be able to open the oven door, and be greeted by all those lovely little nuggets. They are the definition of the ‘total being greater that the sum of the parts’. Meringues just seem so elegant. Chocolate is always a good thing. Nuts of any sort add crunch and warmth. But all together they are a deceivingly elegant cookie, worthy of a fancy dessert table, as well as a school lunch bag.
It’s Monday afternoon as I’m writing this all down. Anyone who knows us, knows that Monday is Laundry Day at our place. Phineas and Zelda, our two wacky Cornish Rexes, are literally scolding me because they are ready for warm, fresh-out-the-dryer towels, but the dryer isn’t complying. Sorry guys, taking a little longer for this load. But that apology falls on deaf ears as Zelda’s protestations are getting louder, and a tad more annoying…
…There, the towels are out of the dryer, and are getting a whack of fresh wrinkles thanks to my two sous chefs. But now they are happy, and there is nothing quite like seeing the face of sheer contentment and bliss on their faces. All is right with my world, for now! (Sometimes I will mess with them, go to the dryer, and take out the load of warm clothing, and just stand there. They go nuts, crying at jumping up at me, insisting I carry it over to the bed- its so funny to see them so desperate!) My babies!
Back to these meringues. Often they are referred to as ‘Forgotten Cookies”. Because you can forget about them and go to bed. But for some reason, I think the name ‘Forget Me Not’ just sounds more charming. The cookie named after a flower.
How to make meringue takes a little finesse. But don’t overthink this. If you have a stand mixer with a stainless bowl, you’re good. For some reason, plastic or even glass and ceramic will affect how the egg whites come together. Stainless or copper is your best bet. If you are doing this in the summer, beware. The humidity of the summer air (even if not perceived by us) will affect how much air we can whip into our meringue. Even after beating for what seems an eternity, they will remain a liquidy mess. The moisture in the air will settle into the egg whites, and nothing you can do will alter this. So pick a dry, cool day to make these. I always seem to make these in the winter, so I have no issues- the heat is on, which obviously dries out the air somewhat.
Beat the egg whites till they are drying out and becoming fluffy and full of air bubbles- they will look like foam. At this point you can slowly add your sugar. Don’t rush this process. Stream it in slowly. And then let the mixer do its thing. Eventually they will come together into a glossy pillow of sweetness. When you can remove the whisk portion of the mixer and the remaining meringue doesn’t drip or fold over, you have reached the goal. You can also tell it by moving the bowl and seeing if the meringue moves around. The classic way is to turn the bowl upside down- if properly beaten, the meringue will stay put and not seep out.
Flavour These the Way You Want!
Now it is time to gently fold in your flavour additions. Classic ones often feature nuts and dried fruit of some sort. Pecans and dried cranberries. Chocolate and walnuts. Whatever you want will pretty well work. I’m updating this post to include my latest version: Orange Pistachio and Chocolate. But there is also a hint of cardamom. Because orange zest and cardamom work so well together: both have the citrus notes going on. When you throw in some pistachios, you’ve achieved that exotic Middle Eastern vibe. And chocolate, well chocolate just makes everything better! I actually take the zest and cardamom and stir them together so that the zest is slightly coated in the cardamom. This then gets folded in when the nuts and chocolate are added to the finished meringue.
Once folded gently together, take spoonfuls and drop them onto lined baking sheets. (by the way, in the photos below, the cookies are on the baking sheet without any parchment- just for show!!) This recipe always seems to make between 30-32 cookies. Don’t make them too large or thick- they may not fully dry out by the next morning. The oven should have been heated through thoroughly. Once the pans are place in the oven, close the door and turn off the heat. Done!
Replace the add-ins with whatever strikes your fancy. Aim for the same amount in volume as the original add-ins. If you would rather use dried cherries and almonds go for it! Etc
So, these little cookies, make them, enjoy them, and impress the heck out of any whom may become the recipients of your ‘hard work’!! These are always a hit on a dessert table, or as a little nibble with a lovely latte. With the Orange Pistachio version, a Turkish Coffee may be just the thing to wash them down. 😉
Love Jen
FORGET ME NOT MERINGUE COOKIES
Ingredients
- 2 egg whites
- pinch of kosher salt
- 1/2 cup plus 1 tbsp (120 g) granulated sugar
- 3/4 cup (approx 120 g) chopped toasted walnuts
- 5 oz (150 g) dark or bittersweet chocolate, chopped
- 1 tsp pure vanilla
- 5-6 dashes of walnut or old fashioned bitters (only if using walnuts in the recipe)
Orange Pistachio and Chocolate Version
- 3/4 cup pistachios slivered if possible, or else chopped, with skins removed to reveal the green nut. These days many specialty nut and dried fruit shops carry slivered green pistachios.
- 5 oz (150 g) dark or bittersweet chocolate , chopped
- 1 tbsp orange zest, divided 2 medium oranges
- 1/4 tsp ground cardamom
Instructions
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Preheat oven to 350F (180C) It must be thoroughly heated through.
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Line two baking sheets with parchment paper
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Whisk egg whites with pinch of salt until stiff and dry. The liquidy chear egg white texture should be replaced with a foamy texture. Gradually add the sugar, whisking until a thick and glossy meringue is achieved.
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Gently fold in the nuts, chocolate, vanilla and bitters.
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Using a teaspoon, drop heaping spoonfuls (but don't go any larger) onto the parchment, spaced 1" apart.
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Put the baking sheets into the oven. Shut the door. Immediately turn the oven off.
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Leave these alone without opening the door overnight. In the morning, they will easily come off the parchment paper. They will keep in an airtight container for a week. But who are we kidding, they'll be gone before you know it!
Orange Pistachio and Chocolate Version
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Zest the oranges and place the zest in a small bowl. Add the cardamom and stir together till blended evenly.
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When the meringue is ready, gently fold in most of the orange zest with the pistachios and chocolate. Save a bit of the zest to sprinkle over all the cookies before they go into the oven.
Proceed to place spoonfuls onto the baking sheets
Recipe Notes
If you are baking these on a humid day, you may find that the meringue doesn't come together, or that they don't completely cook through, and the insides are still sticky.
If this is the case, thoroughly warm the oven again at 350F, and put the cookies back in, and turn off the oven again. Check after 4 hours.
You could also use chopped dried cranberries or cherries, chopped dried apricots (as long as they are 'fresh' dried), candied ginger, dried apple or pear pieces. Hmmm, fresh chopped thyme and apple would be lovely!
If you opt to use pistachios or almonds etc, then omit the bitters from the above recipe.
Elaine
Thanks for an easy recipe – it’s great to have something simple to make with ingredients already on hand. I’m totally making these when my family come to visit this weekend! Happy laundry day. 😉
Jennifer
Awww, thanks Elaine! Laundry is going well. The cats are happy- all that counts, right?! It’s such a great recipe for the lack of energy needed, let alone attention span! Enjoy your family visit.
Elaine
According to https://cialnow.com/ pharmacy store, Cialis tablet can really fresh up your relationships for a weekend. However, sometimes, some light headache may occur because of the expansion of blood vessels in the brain. But this side effect quickly passes.
Anne
Printing this one off now to take up to Sydney with me tomorrow to make for Xmas day. This is so simple even I can make it I’m sure!
Have a great Xmas Jen (hope my card makes it there!) and I’ve got several posts to look through on my sister’s iPad while I’m swanning on the beach – posts will occur of this! Well not of me, but beach in general.
Merry Xmas Jen, Jim, Phinny and Zelda! xx
Jennifer
This is such a sweet little recipe, and easily personalized with what you’d like to fill the meringue with. Have a lovely time visiting with your family. I lived in Lane Cove, Sydney a lifetime ago. But so many fond memories. Enjoy the beach and surf. Warmest wishes to you all (and poor put out Koko) in the Southern Hemisphere, Love Jen, Phineas and Zelda
kitchen cabinet refacing sarasota florida
truly beautiful. Thanks for sharlng!
Jennifer
Thank you so very much. I hope you make them one day and see how easy of a recipe this is!!
Laura Smith
Thank you for such a delightful recipe. You gave me some great ideas for adding a variety of delicious ingredients. I plan to surprise my church friends next weekend. I appreciate your help! God bless you!!
Laura
Jennifer
Hi Laura, thanks so much for your kind words. This really is such a fun little recipe. And you are right- you can fold in any variety of dried fruit, nuts and/or chocolate etc. Enjoy! Love Jen
poli dutta
what a yummy meal that is! I’m going to try now.
Jennifer
You’ll love how versatile this recipe is.
Karen Peterson
Hey, Jen! Thanks for the recipe and its sweet name! Our dear DIL is needing to be non-gluten and non-dairy
which limits what food gifts I can give her. Plus when they come for a meal, I usually don’t even bother with a dessert.
So, they are coming on Dec. 23 for an Outdoor Deck Christmas celebration with us. I hope to offer these….not sure what
I can add as an addition. She can’t eat chocolate either. But I remember she used to make meringue kisses, so I think she’d like these.
Jennifer
Hi Karen, I hope you found some lovely additions to put in these meringue cookies. There really are so many possibilities of nuts and dried fruit etc. For those of us who have to be gluten free, these definitely make up for it! Love Jen
Judy Silverberg
I’m going to make these this afternoon. But I have a question, the basic recipe includes chocolate, and I see the orange pistachio also
Includes chocolate. Am I correct in thinking I need to add 10 oz of chocolate to make the orange pistachio cookies?
Jennifer
Hi Judy, no, don’t add all 10 oz. The Orange Pistachio version is just to show the alternate add-in flavour combo. Stick to the original recipe, and replace the nuts and chocolate with a volume of the same amount of whatever you like: dried cherries and almonds, dried cranberries and pecans etc. Hope this helps. Love Jen
Judy Silverberg
Wait, so no chocolate at all. Or just 5 oz. Sorry for all the questions and thank you so much for the quick response Jenn
Jennifer
Hi Judy, Just use the 5 oz. The original version is listed first. The alternate Orange Pistachio Chocolate version just lists the add-ins. Use these with the original amount of egg whites and sugar. Hope this helps
Judy Silverberg
Yes, thank you Jenn. Merry Christmas!
Jennifer
Hi Judy, Always have fun in the kitchen! Love Jen