Name: Forgotten Cookies Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 large Egg Whites (at room temperature); 1/4 teaspoon Cream of Tartar; 1 cup Granulated Sugar or Keto Sweetener (like Erythritol) (1:1 substitution for keto); 1/2 cup Chocolate Chips (use sugar-free for keto); 1 tablespoon Cocoa Powder (adjust sweetness accordingly); 1 teaspoon Extracts (Vanilla or Mint) (to taste)

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Introduction

Forgotten Cookies are light, airy meringue treats with a rich chocolate twist. These delicate cookies are naturally sweetened and perfect for those looking for a keto-friendly dessert option that melts in your mouth.

The image shows two white meringue cookies with a rough, slightly cracked surface, one whole and one broken in half to reveal a light, airy interior speckled with small dark chocolate bits scattered throughout. The cookies rest on a light wooden surface with some small crumbs nearby. In the background, there is a clear glass jar filled with more whole meringue cookies stacked inside. The overall look is soft and delicate, with a simple and clean presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large Egg Whites (at room temperature)
1/4 teaspoon Cream of Tartar
1 cup Granulated Sugar or Keto Sweetener (like Erythritol) (1:1 substitution for keto)
1/2 cup Chocolate Chips (use sugar-free for keto)
1 tablespoon Cocoa Powder (adjust sweetness accordingly)
1 teaspoon Extracts (Vanilla or Mint) (to taste)

Instructions

Step 1: Preheat your oven to 200°F (93°C) and line baking sheets with parchment paper to prevent sticking and ensure easy removal.
Step 2: In a clean mixing bowl, combine the room-temperature egg whites with cream of tartar. Beat on high speed until soft peaks form, approximately 2 to 3 minutes.
Step 3: Gradually add the granulated sugar or keto sweetener, one tablespoon at a time, beating continuously until stiff, glossy peaks form, about 4 to 5 minutes.
Step 4: Carefully fold in the chocolate chips, cocoa powder, and your chosen extract, mixing gently to maintain the airy texture.
Step 5: Spoon dollops of the meringue mixture onto the prepared baking sheets, spacing them to allow for expansion and shaping as desired.
Step 6: Bake for about 90 minutes. After baking, turn off the oven, leave the door closed, and let the cookies cool completely inside the oven to preserve their delicate texture.

Tips & Variations

For an extra flavor boost, sprinkle a pinch of sea salt on top before baking to contrast the sweetness.
Use peppermint extract for a festive twist or almond extract for a nutty aroma.
If using keto sweeteners, ensure they are powdered or finely granulated for best meringue results.
Store leftover meringues away from moisture to keep them crisp.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week. Keep them away from humidity to maintain crispness. To refresh slightly softened cookies, you can place them in a low oven (200°F/93°C) for 5-10 minutes.

How to Serve

The image shows a close-up of several white, fluffy meringue cookies with a smooth, glossy surface and pointed peaks. One meringue is broken in half in the front center, revealing a light and airy inside dotted with small dark chocolate chips. Around the meringues, there are a few loose chocolate chips scattered on a white marbled surface. The soft light highlights the texture and slight shine on the meringues, making them look delicate and crisp on the outside but soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites can be used and are safe, but ensure they are at room temperature for better volume when whipping.

How do I prevent the meringue from cracking?

Slowly cooling the cookies inside the turned-off oven, as described, helps prevent cracks by allowing gradual temperature change.