The magic of “forgotten cookies” begins as soon as they’re placed into a preheated oven and the oven is immediately turned off. This is followed by the most important step: the cookies are forgotten! Because the cookies bake slowly using the residual heat of the oven, the busy baker can go about their errands, finish the workday, or nestle into bed without having to worry about setting timers or leaving the oven on. Once the oven is opened again, the most perfect meringue-like cookies await. Lighter than air, with a chewy yet crisp consistency, these cookies receive an addition of chocolate chips, salted pistachios, and orange zest for extra flavor and texture.
- ¼ cup (60 grams) egg whites, room temperature about 2 large egg whites)
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ cup (100 grams) castor sugar
- ½ cup (84 grams) mini 60% cacao semisweet chocolate chips
- ¼ cup (36 grams) finely chopped roasted salted pistachios
- ½ teaspoon (3 grams) vanilla bean paste
- ¼ teaspoon (1 gram) tightly packed orange zest
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-high speed until foamy. Gradually add sugar in a slow, steady stream, beating until glossy stiff peaks form and stopping to scrape sides of bowl, if necessary. Gently fold in chocolate chips, pistachios, vanilla bean paste, and orange zest just until combined.
- Using 2 regular-size spoons, scoop egg white mixture into 15 (1½-to 2-inch-wide) dollops (about 18 grams each), spacing at least ¾ to 1 inch apart on prepared pan; using the back of a spoon, swirl and swoop dollops as desired.
- Place pan in oven; immediately turn oven off, and leave cookies in oven with door closed for at least 8 hours. Store in an airtight container for up to 1 week.
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