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Forgotten Cookies (Nigella's Merookies)
Forgotten cookies are so easy to make! These pillowy, melt-in-your-mouth sweets are flavored with cardamom, chocolate, and pistachios.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Servings:
12
Calories:
97 kcal
Course:
Dessert
Cuisine:
Middle Eastern
Ingredients
- 2 egg at room temperature, whites only, large
- 1/8 tsp kosher salt
- ½ cup sugar
- 1 tsp cornstarch
- 1 tsp apple cider vinegar
- ¼ tsp ground cardamom
- ⅓ cup mini chocolate chips
- ½ cup pistachio + 2 tablespoons for garnish, finely chopped
Instructions
- Note: Nigella's original recipe has you preheating the oven to 350°F. You then put the cookies into the oven, shut the door and turn the oven off immediately. Let the cookies sit in the turned-off oven overnight. I found it best (because I'm impatient) to preheat the oven to 200°F and bake for 1 1/2 hours instead. They also held their shape better!
- Line a baking sheet with baking parchment paper.
- In a bowl, whisk together the egg whites (save yolks for other use) and salt until you have soft peaks. Whisk in the sugar a little at a time until thick and glossy.
- Carefully with a spatula fold in the cornstarch, vinegar and cardamom, then add the chocolate chips and the finely chopped pistachios.
- With a spoon or small scoop, drop 12 mounds of the mixture about 1½-2 inches in diameter, onto a prepared baking sheet. Sprinkle with the remaining pistachios.
- Put the cookies into the oven, shut the door and turn off the oven immediately. Let the cookies sit in the turned-off oven overnight. Or like me, preheat the oven to 200°F and bake for 1 1/2 hours instead. Let cool before consuming.
Cup of Yum
Notes
- Adapted from Nigella Lawson's cookbook, At My Table.
- For the best taste, consume within 24 hours, though they can be stored for up to 5 days. Keep them in airtight containers, being careful not to overcrowd, as they are delicate and can be easily crushed. The cookies will become softer over time, especially in humid conditions.
- You can also freeze them for up to 1 month in sturdy airtight containers, placing baking parchment between the layers. To defrost, move the cookies to a plate and let them sit at room temperature for 30 to 60 minutes.
Nutrition Information
Calories
97kcal
(5%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
28mg
(9%)
Sodium
38mg
(2%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
72IU
(1%)
Vitamin C
0.3mg
(0%)
Calcium
16mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 97
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 38mg | 2% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.