Forgotten cookies

What’s in a name? Pop these in the oven, forget about them overnight, and you’ll have crumbly cookies in the morning

  • Prep:30 mins
    Plus at least 3 hours in the oven
  • Serves 32
  • Easy

Nutrition per serving

  • kcal 66
  • fat 1g
  • saturates 0g
  • carbs 7g
  • sugars 7g
  • fibre 0g
  • protein 1g
  • salt 0.06g


  • 2 large egg whites
  • 120g golden caster sugar
  • 120g pecans, roughly chopped
  • 150g dark chocolate (at least 70% cocoa solids), roughly chopped
  • 1 tsp vanilla extract


Choosing vanilla extract
Try Madagascar Bourbon Vanilla Extract, or an essence from Rayners, available from walnuts
You could substitute walnuts for pecans if you prefer.


  1. Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.

  2. Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.

  3. Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

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