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(30 ratings)

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Cooking time

Prep: 20 mins - 30 mins Plus at least 3 hours in the oven

Skill level

Easy

Servings

Makes 32

What's in a name? Pop these in the oven, forget about them overnight, and you'll have crumbly cookies in the morning

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per cookie

kcalories
66
protein
1g
carbs
7g
fat
1g
saturates
0g
fibre
0g
sugar
7g
salt
0.06g

Ingredients

  • 2 large egg whites
  • 120g golden caster sugar
  • 120g pecans, roughly chopped
  • 150g dark chocolate (at least 70% cocoa solids), roughly chopped
  • 1 tsp vanilla extract

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Method

  1. Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.
  2. Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
  3. Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.
Recipe by clarice gott, from reader david oppedisano

Recipe from Good Food magazine, November 2002

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Comments

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vcrovato's picture
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Oh! Just remembered that I have actually used 100g pecans and 100g chocolate (but kept 120g sugar) because I only had medium eggs, not large. Still worked really well!!

vcrovato's picture
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Being constantly on a diet I have imposed myself NOT to learn making desserts, just to avoid temptation. But these cookies looked soooo good and with limited calories/fat so (in spite of being totally frightened at the idea of attempting meringue for the first time) I decided to try. What a revelation!! The meringue was perfect (a little pat on the back!!) and the pecan and chocolate are a match made in heaven. I followed other reviewers' advice and resisted the temptation of opening the over for over 5 hours, but at that point the cookies were done - they didn't last long, I tell you that!

teresahall's picture
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These were lovely, but I had to cook them twice, probably because I used a dessert spoon instead of a teaspoon to measure them out. I also used non stick baking paper, and they lifted off really easily

gervais's picture
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I couldnt believe how wonderful these little gems were, so easy to make and everyone at work loved them. I like the sound of the swap with almonds I think I will do this next time. The use of foil is nothing to do with the age of the recipe so just keep using it.

heatherbelle's picture

These are fabulous cookies! They work wonderfullly with flaked or slivered almonds instead of the pecans. I use non-stick baking paper instead of foil - I really think the use of foil in the recipe is reflecting how old the recipe is - if you have the magazine that these appeared in you can read the accompanying story and it is a very old handed-down American recipe.

camay48's picture
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I have made this in the past in my gas cooker, but my new electric fan oven was a disaster. So I put them in the oven for 3 hours at the lowest temperature of 80 degrees C and that has worked well.

poolio's picture
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Mine were -really- uncooked when I first took the out of the oven, but that's probably because something I did wrong. But when they were finally set they were absolutely delicious! Only used about 90 g of chocolate which was more than enough for us.

gemmapitts1976's picture
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Had not problem at all with the recipe - turned out exactly as promised. Absolutely delicious - made them for some at work's birthday and have never had such a rapturous result!

nikkimichael's picture
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Been making these for years from a very old Good Food mag recipe. They are lovely - at hit with the little people as well as the big!

carolshepherd's picture
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This recipe is in Orlando Murrin's fantastic book 'Table in the Tarn'.
His instructions are slightly different. When the oven reaches temparature (very important) put cookies in and immediately turn off oven. Do not be tempted to open door, leave overnight. Also very important not to make them too big. They should be crisp on outside and slightly chewy in the middle. If the cookies are too sticky to remove from the foil then they are not cooked properly. If this happens to you then reheat oven to required temperature and put cookies back in, turn off oven. Leave for about 2 hours and they should be fine. Very easy if you follow these instructions and a sophisticated nibble with coffee. Try again, You'll love them I'm sure.

allifradgley's picture
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I made these for a Weight Watchers meeting and everyone totally raved over them. They were moist, chewy, really chocolatey and very moreish. They also had the advantage of being so easy to make. I will definitely make these again, now if I can just persuade myself to only eat one,rather than the whole lot, lol.

thefatmagpie's picture
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Made these last year - and only just realised that the recipe is for pecans, not pistachios, which is what I used! They were absolutely lovely anyway, friends have been badgering me to make them again. So powdery, they just melt in the mouth.

sarahleslie1's picture
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These didn't really work for me - really tricky to get off the foil and the meringue/chocolate ratio seemed too heavily weighted on the chocolate side

alicka's picture
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simple, only problem I had was not to eat them all at once !

michele37's picture

We Love these, simple to make and they taste utterly scrummy!!!

Low in fat too

GREAT!

grymish's picture
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Didn't have any problems with this recipe - it worked a treat! the melty chocolate inside stays almost liquid for a long itme which is lovely, I used pecans instead of walnuts which were delicious.

a-hatomski's picture

These tasted really yummy! They were difficult to remove from the foil though as they were sticky inside and underneath (I imaged they would be crisper than they were). I also had an urge to put the oven back on!!

tattookitten's picture
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I couldn't get on with this recipe, the meringue just didn't set properly. The ones that we thought had set still tasted uncooked and it put my partner and I off them.

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