Forgotten Cookies

2 egg whites
1/4 teaspoons salt
3/4 cup sugar
1/2 cup chocolate chips

Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.

Note: Use pasteurized egg whites or meringue powder to avoid the risk of Salmonella poisoning. The egg whites in meringues do not reach a high enough temperature to kill the bacteria. Reviewers, please help us out and note the yield. Thanks!

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Reviews of Forgotten Cookies:

1-5 of 57 reviews   Next >>

  Sue in Sunny FLA  Jan 21, 2009
Would make this again.
This is a very fun cookie to make but even more fun to eat :) five stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would make this again.
These were a huge hit! The semi-sweet chocolate chips, perfectly balanced the sweetness of the meringue. They are so easy to make, I'm definitely going to make them again.

I used powdered egg whites, and put them into oven right before going to bed. When I took them out in the morning (about 7 hours later), they were perfectly crunchy.

Store them in an air tight container to prevent them from getting chewy. five stars

  S. Johnson in OC, CA  Dec 19, 2008
Would make this again.
I use a Forgotten Cookie recipe that has 1/2 teaspoon Cream of Tarter added to it. I also add 1/2 teaspoon peppermint flavor and green food coloring to have a green mint cookie with chocolate chips. I also have put a raspberry/chocolate swirl chip 1/2 teaspoon vanilla with red food coloring and have them both for Christmas. This recipe is a bit basic, just need a little imagination and it becomes a great cookie. Enjoy. three stars

  Matty in Kitchener, Ontario, Canada  Dec 17, 2008
Would make this again.
My grandma has made forgotten cookies for Christmas for as long as I can remember, my cousins and I would sneak in to the dining room and hide under the table and reach our hand up and try to get either the forgotten cookie or the peanut butter balls....I remember her using Rice Krispies in this recipe. five stars

  Pam in Haymarket VA  Dec 17, 2008
Would make this again.
I've made theis recipe about 20 times, and 20% of the time it fails to get stiff. I've tried isolating the variables and here's what I think is the problem....If egg yolk gets in, it doesn't get stiff. If anyone else has success when egg yolk gets in, please do tell. five stars

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