A 1995 recipe request for these crunchy, meringue-like sweets struck a chord with many readers. These easy cookies are "forgotten' because they're left overnight in an oven that's been heated and then turned off. Variations include adding 1 to 2 tablespoons cocoa along with the sugar and/or using maraschino cherries, dried fruit or butterscotch chips in place of the chocolate.
2 egg whites, at room temperature
1/4 teaspoon cream of tartar
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Dash of salt
2/3 cup sugar
1 teaspoon vanilla
6-ounces (1 cup) semi-sweet chocolate chips
1 cup chopped or broken pecans or other nuts
Makes about 3 dozen.
Heat oven to 325 degrees. Line cookie sheets with foil or parchment paper.
Beat egg whites in large mixing bowl until foamy. Beat in cream of tartar, then salt. Add sugar 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla, chips and nuts.
Drop mixture by heaping teaspoonfuls, 2 inches apart, onto prepared pans. Place in oven and immediately turn off heat. Do not open oven door for at least 12 hours.
Gently transfer cookies to cooling racks. Store in airtight container.
Nutritional information per cookie: 58 calories (44 percent from fat) 3 g fat, trace cholesterol, 1 g protein, 7 g carbohydrate, 0.2 g fiber, 14 mg sodium.