Forgotten Meringue Cookies
Recipe for meringue cookies with pistachios and chocolate by Nigella Lawson
Prepare today with me very simple cookies from Nigella Lawson’s recipe. These forgotten meringue cookies are simple and quick to make and will turn out perfectly for everyone! You can also prepare them with other nuts. You must try them!
Table of contents
Forgotten Meringue Cookies Recipe Step by Step
If you like sweet meringues, then you must make these cookies with added nuts and chocolate.
Forgotten meringue cookies recipe with video
Składniki
ingredients for Nigella’s forgotten meringue cookies
- 2 egg whites (from size L eggs – mine weighed 90 g)
- 1 pinch salt
- 100 g sugar (- half a glass)
- 1 teaspoon potato starch
- 1 teaspoon wine vinegar (or lemon juice)
- 1/4 teaspoon ground cardamom (- optional)
- approx 75 g chocolate chips (or chopped chocolate)
- approx 70 g pistachios (chopped, or other nuts)
Instrukcja
How to make forgotten meringue cookies
- Turn on the oven to 180 degrees.
- Lightly mix the egg whites with salt – until slightly fluffy.2 egg whites, 1 pinch salt
- Start adding sugar gradually while continuously mixing – mix on high speed until the egg whites are white and very thick and no sugar crystals are felt in the foam.100 g sugar
- Add potato starch, cardamom (if you have it) and vinegar to the egg whites – mix gently.1 teaspoon potato starch, 1 teaspoon wine vinegar, 1/4 teaspoon ground cardamom
- Add chocolate and approximately 3/4 of the chopped nuts.approx 75 g chocolate chips, approx 70 g pistachios
- Gently mix the mass.
- Line a large baking sheet from the oven with baking paper.
- Spoon portions of cookies – I got 13 of them.
- Sprinkle the remaining nuts over the top of the cookies.
- Place the baking sheet in the preheated oven and immediately turn it off.
- Leave the cookies like this overnight – without opening the oven door!
- In the morning, carefully remove the cookies from the baking sheet – you can store them for several days in an airtight container.
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Mini Meringues with Chocolate and Pistachios – Notes
I recently made a nice pumpkin-chocolate dessert and had egg whites left over after preparing it. Some time ago, I spotted Nigella Lawson’s recipe for forgotten cookies, so I quickly got to preparing them.
Meringue cookies turn out nicely sweet and light as a cloud. The nuts add a nice crunch. If you like meringues, you must prepare these cookies!
Meringue Cookie Ingredients and Substitutions
You only need a few ingredients to prepare these cookies. Below I describe the products I used and their possible substitutes.
- egg whites – use egg whites from size L eggs – mine weighed 90 g in total
- sugar – fine baking sugar is best, but you can also use regular granulated sugar
- chocolate – if you don’t like overly sweet desserts, I recommend using dark or semi-sweet chocolate here; if you prefer sweeter baked goods, milk chocolate will be great
- pistachios – Nigella added pistachios to the cookies, and so did I (you can buy shelled ones at Lidl); instead, you can use other nuts – e.g., hazelnuts or walnuts – chop them before adding to the cookies
- cardamom – it’s added for a subtle flavor, but if you don’t have it, you can omit it – the meringues will still be delicious!
- potato flour – instead, you can also use potato starch or cornstarch
- vinegar – I used wine vinegar here, lemon juice can also be used
How to Make Mini Meringues with Chocolate and Nuts – Tips
For preparing meringues, the most important thing is to properly whisk the egg whites with sugar. It’s best to add the sugar gradually while whisking the egg whites.
Once you’ve added all the sugar, whisk the egg whites until they are very thick, white, and glossy.
To make the meringue more stable, add a little potato flour or potato or cornstarch and vinegar at the end. Gently fold in the nuts and chocolate with a spoon.
How to Bake Meringue Cookies?
Actually, these cookies are not really baked. First, you need to preheat the oven, place the tray with meringues inside, and then turn off the oven. The cookies will “bake” as the oven cools down. They should remain in the oven overnight, or at least for several hours, so it’s best to make the cookies in the evening.
Only after a few hours can you open the oven, remove the tray, and carefully take off the meringue cookies – it’s good to use a spatula or knife if needed, as the cookies are very delicate.
I hope you bake these mini meringues with chocolate – especially if you’ve been afraid to bake meringues so far because they didn’t turn out well.
By the way, be sure to check out my other recipes for delicious meringues perfect for everyday and holidays.
How to Store Meringue Cookies?
Meringue cookies are best eaten on the same day, but if they are not all eaten at once, it’s worth transferring them to an airtight container. I kept mine in a sealed plastic box, and the cookies were still fantastic after three days. It’s good to keep them in a dry and slightly airy place so they don’t “catch” moisture.
Recommended Cookie Recipes
Be sure to also check out my other recipes for delicious cookies and mini meringues in various flavors. Here I recommend, among others, these three recipes:
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Meringue Cookies Recipe
Join me today and prepare these simple and delicious meringue cookies based on a recipe by Nigella Lawson. Nigella is known for recipes that are both straightforward and incredibly tasty, and these meringue cookies are no exception.
They are prepared exactly like a standard meringue, but before baking, the egg white foam is folded with chopped pistachios and chocolate chips. These cookies are light, delicate, sweet, and perfectly crunchy.
You must try this recipe and delight your loved ones with their amazing flavor!
