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Forgotten Cookies (Nigella Lawson) Recipe

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This recipe for Forgotten Cookies (Nigella Lawson), by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs (at room temperature, whites only)
1 pinch of fine sea salt
cup superfine sugar
1 teaspoon cornstarch
1 teaspoon apple cider vinegar or white wine vinegar
teaspoon ground cardamom
⅓ cup mini chocolate chips
cup finely chopped pistachios

Directions:
Directions:
Preheat the oven to 350F. In a grease-free bowl, whisk together the egg whites and salt until you have soft peaks. Whisk in the sugar a little at a time until thick and gleaming.
By hand, fold in the cornstarch, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
With a spoon, drop mounded blobs of the mixture,1-2 inches in diameter, onto a large baking sheet lined with baking parchment. 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.

Number Of Servings:
Number Of Servings:
12 cookies
Personal Notes:
Personal Notes:
MAKE AHEAD/STORE:
Best eaten within 24 hours but can keep up to 5 days. Store in airtight containers, but don't put too many in each container as they crush easily. The cookies will soften as they are stored, more quickly in humid conditions.

FREEZE:
Can also be frozen in rigid airtight containers, with layers of baking parchment in between the cookies, for up to 1 month. To defrost, transfer cookies to a plate and leave at room temperature for 30-60 minutes, then eat as soon as possible, as they often fairly quickly once defrosted.

 

 

 

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