I apologize for the lack of cookie recipes this week—my daughter has commandeered the kitchen to practice making bread. She’s got a real talent for babka and challah, so we now have a surplus of leftover egg whites. While we’re freezing some for future use, it occurred to me that meringue cookies—like Forgotten Cookies—are a perfect way to use them.
Forgotten Cookies get their name because you put them in the oven, turn it off, and then literally forget about them for a while. In our house they’re also easy to forget once made, which is a shame because they’re delicious and ideal for parties—guests often forget about them and are happily surprised when they find them on a tray.
With that in mind, here are several meringue cookie recipes I’ve literally forgotten about but that are worth bringing back into rotation.
Pecan Chewies – An all-time favorite. These are simple to make and you can swap pecans for hazelnuts if you prefer.
Caramel Cashew Meringue Cookies – I’ve tweaked this recipe a bit and think these belong on a holiday cookie tray. They balance sweet and salty from the cashews and are finished with melted caramel for a chewy bite. If you need to pack them in a tin, skip the caramel and fold butterscotch chips into the meringue instead.
Chai Macadamia Nut Meringues – A slightly different flavor profile that’s perfect for the holidays. This chai macadamia recipe even won a holiday cookie contest some years ago.
Brownie Chip Meringues – Light and airy yet rich in flavor. This recipe is adapted from the collection 101 Perfect Chocolate Chip Cookies and gives meringues a brownie-like chocolate twist.
Date Nut Chocolate Chip Meringues – These have a wonderful texture and a great balance of flavors. I used to make them more often and can’t remember why I stopped—they’re worth reviving.
If you have leftover egg whites, try one of these meringue recipes. They’re simple to make, store well, and are always a hit at gatherings—often because they were forgotten and then rediscovered on the dessert table.