Forgotten Cookies I

If you love soft, chewy cookies, then these Forgotten Cookies are for you! Made with brown sugar and plenty of chocolate chips, these cookies will melt in your mouth. Be sure to make a batch (or two!) of these delicious cookies the next time you’re craving something sweet.

Ingredients

• 2 egg whites
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1 cup semisweet chocolate chips
• ¼ cup white sugar

Instructions

1. Preheat your oven to 325 degrees Fahrenheit (170 degrees Celsius).

2. In a bowl, beat the egg whites with the salt until foamy.

3. Slowly add in the sugar, one tablespoon at a time, beating after each addition until the meringue stands in stiff peaks.

4. Stir in vanilla extract and fold in chocolate chips.

5. Drop dough by teaspoonfuls onto a lined baking sheet and place into preheated oven.

6. After 2 minutes have passed, turn off oven but leave meringues inside overnight.

7Remove from pan and store in cookie tin lined with paper towel when finished

Nutrition Facts

• Serving size: 1 cookie
• Calories: 120
• Fat: 5 g
• Cholesterol: 0 mg
• Sodium: 30 mg
• Carbohydrates: 17 g
• Fiber: 1 g

What are the 3 types of meringue?

There are three types of meringue: French, Swiss, and Italian.

French meringue is made by first whipping up egg whites until the mixture reaches soft peaks. Then, sugar is gradually added to the mixture until it reaches stiff peaks. This type of meringue is often used in pies and pastries because it holds its shape well and can be piped into various shapes.

Swiss meringue is denser and glossier as compared to French meringue. It’s made by heating sugar and egg whites together over a double boiler until the sugar has dissolved before whipping the mixture to stiff peaks. Swiss meringue is often used in buttercreams and frostings because it’s more stable than French meringue and can withstand higher temperatures.

Lastly, we have Italian Meringue which is made by boiling a sugar syrup before pouring it into whipped egg whites while they’re being whisked on high speed. This creates a glossy, firm consistency that’s perfect for toppings like marshmallows or nougat.

What are the two types of meringues?

Meringue is a type of dessert made from whipped egg whites and sugar. There are three types of meringue: French, Italian, and Swiss.

French meringue is made by whipping egg whites and sugar together until stiff peaks form, then baking the mixture in the oven. It is often used to top pies or as a decoration on cakes.

Italian meringue is made by slowly adding hot sugar syrup to stiffly beaten egg whites. It can be used as a frosting or filling for pies and cakes, or simply eaten on its own as a sweet treat.

Swiss meringue is similar to Italian meringue, but instead of using hot sugar syrup, the egg whites and sugar are cooked together over a double boiler until thick and glossy. This type of meringue can also be used in frostings or as a pie filling.

What are the three methods for making meringue?

Meringue is a sweet, fluffy dessert made from whipped egg whites and sugar. Although all meringues are made with these same ingredients, there are three different methods for making this delicious treat – Italian, Swiss, and French. Each method results in a slightly different texture and flavor, so it’s important to choose the right one for your desired outcome.

The Italian method is the most common way of making meringue. It involves heating the egg whites and sugar together until they reach a temperature of 160 degrees Fahrenheit. This process helps to stabilize the meringue so that it doesn’t collapse when cooled. The result is a glossy, firm meringue that holds its shape well.

The Swiss method also involves heating the egg whites and sugar, but only to 120 degrees Fahrenheit. This produces a softer meringue that is less stable than its Italian counterpart. However, many people prefer the light, airy texture of Swiss meringue.

French meringue is made by beating the egg whites and sugar together until stiff peaks form (this step is essential for all types of meringues). Then, hot syrup is slowly added to the mixture while continuing to beat until it reaches room temperature again. This creates a very stable meringue with a glossy sheen and firm texture similar to Italian meringue.

Why are my forgotten cookies sticky?

If your forgotten cookies feel sticky, it’s because they haven’t been properly dried out. When baked, meringue cookies need to be left in a warm oven for several hours to dry out completely. If they’re not dried out properly, they can become sticky.

To fix this, preheat your oven to 300 degrees Fahrenheit and bake the cookies for 5-10 minutes until they’re crisp again. This will help remove any moisture that’s making them sticky.

What is another name for meringue cookies?

Meringue cookies are often called macaroon or macaron. These delicate, egg white-based cookies are made with a meringue mixture and then baked until crisp. While they may look similar, there is a difference between the two: macaroons are made with shredded coconut while macarons are not.