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!
Reviews of Forgotten Cookies:
1-5 of 48 reviews Next >>
Forgotten Cookies in Richardson, Texas Feb 10, 2008
Would make this again.
This recipe makes 3-4 dozen cookies about the size of a 50 cent piece. They were a great hit with my daughter's Sunday school class!
Max, a Chicka with a sweet tooth in Alaska Jan 30, 2008
Would make this again.
I tried making this twice. It was my first time ever working with egg whites, let alone trying to make meringue. The first batch I didn't beat long enough because I didn't know what the author of the recipe considered "stiff" so it turned out too liquidy and I had to toss it. The second time I made it I broke out my hand mixer and set it to "Whip" and whipped the egg whites and salt until it was fluffy (which would be a better word to use instead of 'stiff' I think)
and then I separated it into 3 bowls so I could have a variety of colorful cookies, in one bowl I put one drop of red to make pink cookies, in another bowl I put two drops of green to make green cookies and in the third bowl I put four drops of blue - because I wanted it to be a slightly darker shade of blue cookies... Anywho, the blue one came out looking/ tasting like crap. They were too thin and crispy; the green ones were slightly better, and the pink ones were just alright. So needless to say I think this recipe could be less vague in certain areas, so that even a dumby like me can get it right.. I will make these again with out any food coloring and see if they turn out better.
Adam in Denver Dec 16, 2007
Would make this again.
Using pasturized egg whites does not work well because the pasturization process denatures (breaks down the protiens) in the eggwhites. In point of fact most of the pasturized eggwhite cartons that we found said that they would not make a merange. You can whip all you want but all you will get is a liquid. The cookies themeselves are excellant, however temperatures of over 175-200 degrees for an hour or more will kill most bacteria in mixtures as thin as eggwhites, whle it only takes a temperature of about 150 to denature the protiens. A turkey or a chicken cooked at that temperature for such a short time will not kill bacteria because of the thickness of the meat. Eggwhites on the other hand yes. Adam Timmons BA Chem.
Heather in Sacramento Dec 8, 2007
Would make this again.
I love these cookies, and I had lost my recipe and forgot the amounts so found and used this one and I love it.
A cookie baker in oregon Dec 12, 2006
Would make this again.
Try using mint chocolate chips and green food coloring. Great Holiday cookies
