My sister-in-law mentioned Forgotten Cookies the other day (aka Meringue Cookies), and now I’m kind of obsessed with them. Plus, I discovered a new addition — Saltines. I saw the technique of adding crushed Saltines to meringue pie crusts recently, and figured it would work in cookies. The crackers perk up the texture making it crispier and firmer, and of course the salt from the crackers adds flavor. I think it makes them a little more stable, too, because these cookies held up well to about a half cup of the large, Ghirardelli 60% bittersweet chips being thrown in.
The only trick with this recipe and any meringue is getting the center just right. I actually like my meringues slightly chewy in the center, but some people prefer meringues to be dry. For that reason, I’ve given a range of cooking times.
- 2 large egg whites
- 1 pinch cream of tartar
- 1 pinch of salt
- 2/3 cup granulated sugar
- 1/2 cup toasted and chopped pecans
- 8 Saltine crackers, crushed
- 1/2 cup bittersweet chocolate chips
- Another 1/2 to 2/3 cup bittersweet chocolate chips for melting (optional)
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the egg whites and cream of tartar and beat until peaks start to form. Gradually beat in the salt and sugar, 1 heaping tablespoon at a time.
- Fold in the chopped pecans, crushed crackers and chocolate chips.
- Drop batter by heaping tablespoons onto prepared baking sheets.
- Bake for 20 minutes, then turn the oven off and let the meringues sit in the closed oven for another 10 to 20 minutes -- 10 minutes for slightly chewy centers and 20 for crisp through-and-through.
- Remove from the oven and let cool completely. Peel from the parchment when cool.
- If you want, you can drizzle the meringues with melted chocolate. Put the chocolate chips in a decorating bag without a tip. Microwave at 50% power, kneading bag and chips gently every 30 seconds, until chips are completely melted. Snip off tip of bag and squeeze over the cooled cookies.