This vintage recipe for Forgotten Cookies is from an old cookbook in my collection. The cookies are bite-sized meringues full of chocolate chips and pecans.
I love cookbooks. I mean I really, really love cookbooks. You may remember that not long ago BeeBop built me some very special bookcases just to hold my cookbooks.
Whenever we go to the bookstore, which is pretty often, the cookbook section is where I head first. I read cookbooks like some people read novels. There’s usually one or more by my chair in the living room just waiting for me to find a few minutes to sit down and browse.
Some of my favorite cookbooks are those that are self-published by Junior League organizations. Those junior league girls just have the best recipes!
I recently bought several older junior league cookbooks on eBay. One of them was a 1976 edition of “Southern Accents” from Pine Bluff, Arkansas, and within its pages I found this absolute gem of a recipe!
The recipe is called Forgotten Cookies, but these little jewels are much more than a cookie. They’re tiny little meringes full of chocolate chips and pecans, each just bursting with flavor. These little morsels have a delightfully crunchy exterior that instantly melts in your mouth followed by that classic combination of chocolate and pecans. What a delight to serve for a light dessert or simply enjoy with a glass of wine or cup of coffee!
How to Make Forgotten Cookies
Preheat oven to 350 degrees.
Beat egg whites and salt until frothy. Add sugar gradually, while continuing to beat until stiff.
Add the vanilla, chocolate chips and pecans. (Note: I used a clear vanilla extract so that the meringue would stay as white as possible, but you can use whatever you have on hand.)
Carefully fold the ingredients to avoid deflating the meringue.
Drop by teaspoons on foil covered baking sheets. Place in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight. Do not open the oven door.
The next morning you’ll have 3-4 dozen beautiful little chocolate-pecan meringues to enjoy!
More Cookie Recipes on Never Enough Thyme:
- Outrageous Chocolate Cookies
- Almond Joy Cookies
- Oatmeal Raisin Cookies
- Chocolate Raspberry Bar Cookies
- Coconut Macaroons
Meringue Cookie Recipes from Other Bloggers:
- Meringue Hearts recipe from Joy of Baking
- Swiss Meringue Shells from Taste of Home
- Meringue Cookies from Taste and Tell
- Vanilla Meringue Cookies from Taste of Home
Like This Recipe? Pin It!
- 2 egg whites
- Pinch of salt
- ¾ cup sugar
- 1 tsp. vanilla
- 6 oz. mini chocolate chips
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients stirring well.
- Drop by teaspoons on foil covered baking sheets. Place in oven and turn the oven off.
- Leave cookies in the oven overnight. Do not open the door.
- The next morning, remove the cookies from the oven and enjoy!
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 92 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 1g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post: