Time 8h8m Yield 2 dozen Number Of Ingredients 5 Steps:
Preheat oven to 350°. Beat egg whites until stiff. Add salt and sugar and beat a little more. Fold in nuts and chips. Drop batter by teaspoons on baking sheets. Place in oven and turn oven off. Let set overnight (no peeking!).
Yield 18 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (170 degrees C). Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.
Time 10h11m Number Of Ingredients 6 Steps:
Gather the ingredients. Preheat the oven to 350 F and line a cookie sheet with foil and grease it with butter. Beat the egg whites until foamy. You can do this by hand with a whisk , but it’s much faster to use a hand mixer or a standing mixer on medium speed. Gradually add the sugar and continue beating the egg whites until they hold stiff peaks . Add the vanilla and salt. Blend well. Using a spatula, fold in the pecans and chocolate chips by hand. Drop dough by teaspoonfuls onto the prepared cookie sheet. Put the cookies in the preheated oven and then turn the oven off . Leave the cookies in the oven overnight, keeping the door closed so the heat doesn’t escape too quickly, for about 10 hours.
Time 2h50m Yield about 4 dozen cookies Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Time 8h Yield Makes 32 Number Of Ingredients 5 Steps:
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. 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. Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.
Yield 20 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Beat egg whites until stiff. Add cream of tartar and salt. Beat until stiff. Add sugar and beat until glossy. Add vanilla (or any flavoring) and any coloring, if desired. Add chocolate chips, nuts or raisins if desired. Drop on greased sheet. Place in preheated oven and turn heat off. Leave for 4-6 hours or over night. Do not double recipe as oven will not hold the cookies.
More about “forgotten party cookies recipes”
Time 10m Yield 30 cookies Number Of Ingredients 5 Steps:
Preheat oven to 325’F or 150’C. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel.
