Bam Bam's Forgotten Cookies

Bam Bam's Forgotten Cookies

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. See the recipe for Bam Bam's Forgotten Cookies »James Baigrie

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.

Bam Bam's Forgotten Cookies
These crisp, meringue-like cookies get their name from being "forgotten" or left in the oven overnight to firm up.
Yield: makes About 4 Dozen

Ingredients

  • 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)

Instructions

  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.
  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.
  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.