Bam Bam’s Forgotten Cookies

  • Serves

    makes About 4 Dozen


The author's grandmother, Helen "Bam Bam" Brown, concocted these crisp cookies. Coarsely chop regular-size chocolate chips if the miniature kind aren't available.


  • 4 egg whites, at room temperature
  • 14 tsp. salt
  • 1 tsp. vanilla
  • 1 cup sugar
  • 12 oz. (2 cups) miniature bittersweet chocolate chips
  • 1 cup chopped shelled pecans (optional)


Step 1

Preheat oven to 250°. Put egg whites into the clean bowl of a standing mixer fitted with a whisk and beat at medium-low speed until frothy, about 2 minutes. Add salt and gradually increase speed to high, beating until whites form stiff but not dry peaks, about 1H minutes. Reduce speed to medium, add vanilla, then add sugar a few tablespoons at a time, continuing to beat whites until sugar dissolves and they are smooth and glossy, about 2 minutes.

Step 2

Divide whites into two batches. Gently fold chocolate chips and, if you like, pecans, into the whites with a rubber spatula. Take care not to deflate the whites. Drop meringue by the tablespoonful onto parchment-lined cookie sheets, spacing them about 1" apart.

Step 3

Bake for 45 minutes, then turn off oven, leaving cookies inside the oven overnight or until completely cool, at least 4 hours. Remove cookies from oven and store in airtight containers for up to 1 month.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.