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(41 ratings)

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

Easy

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

  • Vegetarian

Nutrition: per cookie

  • kcal66
  • fat1g
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.06g
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Ingredients

  • 2 large egg whites
  • 120g golden caster sugar
  • 120g pecan, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 150g dark chocolate (at least 70% cocoa solids), roughly chopped

    Chocolate ganache

    gan-ash

    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 1 tsp vanilla extract

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 from Good Food magazine, November 2002
BBC GoodFood Magazine

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Comments, questions and tips

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Daisydoodah
4th Jul, 2020
5.05
I always seem to have spare egg whites I don’t know what to do with apart from meringues, these biscuits are my new favourite! I’ve used cranberries and white chocolate, cherries and almonds and apricot and dark chocolate. I usually just throw in the oven after I’ve been cooking dinner and leave overnight.
Su51xxs
28th Apr, 2020
5.05
I was really excited to make these. I halved recipe as we had left over pistachios and choc chips to use up. The high quantity of nuts help give it a biscuit texture. Although I do want to try white choc and des coconut. I bet macadamia and white choc would be lovely as well. Of course I want to try the pecan and chocolate combination as well. Incredibly moresish! Thought these would be more of an adult taste but kids love them. Used a tea spoon amount of mixture on baking parchment. The oven door was kept strictly closed until morning. They came away easily.
karengould
14th Jul, 2019
5.05
Delicious and dangerously moreish! Easy and quick to make, though a long time before ready to eat. Used des coconut instead of nuts as not liked. Will definitely be making these again!
mamandmaddy
30th Dec, 2018
5.05
Oh my goodness, these are so good! Totally addictive - be warned! I used Bourneville dark chocolate, so not too dark. As previous comment, I cooked them at 160 for 5 mins, then switched the oven off and left overnight. Only problem is keeping your hands off til they are ready!
rosyb109's picture
rosyb109
18th Aug, 2018
i haven't baked these yet but i love the name
muffinmom
1st Jan, 2018
5.05
These are super easy & no fuss at all. A big hit at dinner parties as an alternative to a heavy dessert. My oven did go cold rather quickly so I left them to bake at 180 for 5 minutes & then turned it off & left them in till it was time to serve.
lizleicester
26th Nov, 2017
4.05
I used walnuts instead of pecan nuts and like the fact that I have used a hot oven which has just had dinner taken out of it, and been able to turn it off but it's still going to be doing some overnight cooking for me. I'll find out tomorrow how they turn out but I have high hopes!
louweeza
3rd Apr, 2015
5.05
These are the ultimate shizzy. It is a loooooong wait before you can give the go-ahead to eat them but once you do, they vanish in seconds! In the BBC Good Food 101 things to do with chocolate book they're called chocolate & pecan clouds. A great alternative mini-dessert if you've had a heavy meal as they are rich but light as a cloud!
jule955
21st Aug, 2014
I followed the recipe, but after just an hour my oven was completely cold and the cookies weren't cooked. Tried to leave them in the oven on low temperature for an hour, then another hour as the oven cooled, but they're still sticky. Very disappointed.
kaym54
23rd Jun, 2013
These are really easy and family loved them? I toasted some hazelnuts which were good. I'll try choc chips next time. Will use 3 egg whites instead of two.

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susanna7
31st Dec, 2019
5.05
These were my favourite ever and a huge hit with everyone. Since going vegan I havnt had them but now having successfully made a meringue with Aquafuba I might have a go. Has anyone tried this?
lulu_grimes's picture
lulu_grimes
6th Jan, 2020
Do let us know if you try them with aquafaba.
rosyb109's picture
rosyb109
18th Aug, 2018
hang on aren't these meringues
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question - yes , they are made from a meringue-type mixture.
Bernadetka
11th Feb, 2015
Can you use pistachios instead of pecans?
goodfoodteam's picture
goodfoodteam
11th Feb, 2015
Hi Bernadetka, using unsalted and shelled pistachios should be absolutely fine. We haven't tested this recipe using pistachios so cannot guarantee perfect results but can see know reason why that wouldn't work. Thanks for your question, do let us know how they turn out. 
bethxnne
20th Oct, 2013
I'm going to make these as part of my GCSE controlled assessment, does anyone have any good ideas about how to present one (or two maximum) one it's own?
rosyb109's picture
rosyb109
18th Aug, 2018
put some icing sugar on and some pretty decorations around them
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