Forgotten Cookies

Updated: Jun 26

A cookie you can dress for any occasion!



I made a simplified cookie just like this one in my home economics class in middle school. It was the first thing I made on my own that I had never eaten prior to making it. They're more interesting than your every day cookie and can be more impressive to recipients. I even won a cookie contest at my dad's law firm with a basic version of this cookie...but that could be because I was the only 14 year old among all the employees participating!



I did my best not to get cracks in the meringue but that can be tricky. Just cover those bits with chocolate, they'll be just as delicious! This recipe was adapted from now-forager blog and she has a couple different variations in her post. As well as gorgeous, non-cracked meringue! I hope you give them a try!



Ingredients


1 cup granulated sugar

1/4 cup water

3 large egg whites

1 tsp vanilla

1/4 tsp cinnamon

1 cup dark chocolate chips (+)

1/3 cup pistachios


Instructions


Preheat the oven to 175 degrees Fahrenheit. Prepare a baking sheet with parchment paper or baking mat. (I used aluminum foil because I ran out of parchment paper but the meringue was too fragile for aluminum, some of the cookies stuck). Place the sugar and water in a saucepan over medium heat. Have a pastry brush or spatula ready with cold water to wipe down the sides of the pan. The sugar can crystallize if left like that. As the sugar water begins to simmer start to whip the egg whites on high speed with a stand mixer or hand mixer. Whip until the egg whites form stiff peaks on the end of the attachment when lifted. Turn the mixer to low and slowly add the sugar water. Return to high speed and mix for 5 minutes. Fold in the cinnamon and vanilla, being careful to let out too much air.


Place the mixture in a piping bag or ziplock bag and cut a half inch off the end. Pipe circles onto the baking sheet, you can put these cookies close together because they will not spread. Place the cookie sheet in the oven with a wooden spoon holding the door partially open and bake for two hours... or forget about them for two hours ;). While the cookies cool put the pistachios in a food processor and blend until chopped into small pieces but not a fine powder. Place in a small bowl. Heat the chocolate in a heat safe bowl over a pan of simmering water until melted. Dip half a cookie into the chocolate and then into the pistachios. Serve on a plate or keep in a tupperware in a cool place. I hope you try these cookies!!


Photos edited June 25, 2020


 2019 // LUCY LAFRANCHISE