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Forgotten Meringue Cookies



12 portion(s)


  • 2 egg whites, at Room Temperture
  • pinch salt
  • 100 grams white sugar
  • 1 teaspoon vanilla extract
  • 100 grams slivered almonds
  • 100 grams dark chocolate, roughly chopped / room temperature

Recipe's preparation

  1. Pre-heat oven to 180 deg C

  2. Place 100g sugar in mixing bowl, mill for 10 sec / speed 10.  Transfer to a dish & set aside.

  3. Insert butterfly whisk.  Place egg whites into mixing bowl and mix 3 min / 37 deg C / speed 3.5 without measuring cup.

  4. Continue to mix 5 min / 37 deg C / speed 3  while gradually adding the reserved sugar to get a glossy meringue.

  5. Place parchment paper onto a baking tray.Add the almonds & chocolate and mix 6 sec / / speed 3. Tip mixture into a glass bowl and from here drop good teaspoons of the mixture onto parchment paper, not too close together (12-16 pieces).

  6. Place tray in oven the turn off the heat immediately.Leave overnight (or at least 3 hours until the oven is cold) with the door cloor closed.This is why the original recipe that I converted it from was called "Forgotten Cookies".


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Variations - also great with Craisins in place of some of the nuts.  I sometimes put a Craisin on top for decoration before I "cook" them in any case.Actually, you could substitute any dried fruit you like.Also works well with roasted salted almonds (chopped) in place of the plain ones for that salty sweet taste.This recipe was converted from "Forgotten Cookies" by Niki Bezzant which was originally from a very old American recipe traditionally made with pecans.  The cookies are 'forgotten' because you turn the oven off as soon as they go in and you then leave the oven closed overnight while they 'cook'.  If in a hurry, 3 hours is enough. Also for TM31.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Put the  pinch of salt in

    Submitted by Thermiewhiz on 29. December 2015 - 11:02.

    Put the  pinch of salt in with the egg whites.  Change the vanilla to half a teaspoon and add with the chocolate and nuts. Thank you for letting me know about that ommision. You don't want to over mix at this  final stage so I will remake and recheck the speed for that step- after adding chocolate and nuts etc. Also it helps to have your egg whites at room temperature and you can always add a pinch of cream of tartar to egg whites before you  whip them for a stronger " hold ".

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  • This tasted OK however all I

    Submitted by JeffnJulie on 29. December 2015 - 09:42.

    This tasted OK however all I ended up with was a flat mess.  I think it was because vanilla extract is mentioned in the ingredients list but not in the preparation so I didn't know when to add it.  Having beaten the egg whites and mixing the sugar in, all looked really good.  I then added the vanilla essence with the chocolate and the mix collapsed.  I cooked it and used it as crumbs over icecream so all not wasted. Could you let me know when the vanilla essence should have been added or should it be left out. Also not sure if the salt was meant to be added ot not - it's mentioned in ingredient list but not in the preparation.   Thank you

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