Forgotten Cookies

FORGOTTEN COOKIES

Heat the oven to 375°
Grease 2 cookie sheets

Beat 2 egg whites at high speed until soft peaks form and you can see the trail of the beater.

Slowly add ¾ cup granulated sugar.

Beat until a really stiff meringue forms. Some people test this by holding the bowl upside down. If the meringue is properly stiff, there will be no excitement.

Fold in , very gently, 6 ounces ( not quite a cup) of chocolate chips, or coconut, or finely chopped nuts. More is not better. The fragile mixture will not support more than 6 ounces of added material.

Dip the batter onto the cookie sheets. I use a soup spoon to dip, and push the batter off with a knife. Fill both sheets at once. Place them in the oven both on the center shelf, even if you have to overlap them a little. Immediately turn off the heat. Leave the cookies in the oven, without opening the oven at all until the oven and the cookies have cooled completely. Remove the cookies gently and store in an air tight container.

If the cookies spread out like pancakes, either you did not beat the egg whites stiff enough, the eggs are stale, or the humidity has attacked. The only problem I ever have with this recipe is that I always make them in the evening , leave them in over night, and sometimes they really are forgotten cookies in the morning.