On Dec 30, 11:49*am, Becca > wrote:
> sf wrote:
> > On Wed, 30 Dec 2009 10:09:46 -0600, Becca > wrote:
>
> >> You know, I didn't think about the humidity being a problem when I beat
> >> the egg whites for the Forgotten Cookies. They turned out great (I had a
> >> hard time not eating all of them. lol). *I know it can cause problems
> >> with Divinity, though.
>
> > Have you already posted your Forgotten Cookie recipe, Becca?
>
> No, but I can post it, now. *I have made these cookies for many years,
> it is a nice way to use leftover egg yolks.
>
> * * * Forgotten Cookies
>
> * *2 egg whites, room temperature
> 1/2 teaspoon cream of tartar
> 2/3 cup sugar
> * * * *pinch salt
> * *1 teaspoon vanilla
> * *1 cup chopped pecans
> * *1 cup chocolate chips
>
> Preheat oven to 350°. *Cover one baking sheet with parchment paper or
> use aluminum foil, sprayed with PAM. Beat egg whites until foamy, add
> cream of tartar. Gradually add the sugar and continue beating until they
> hold stiff peaks. *Mix in salt and vanilla. Stir in pecans and chocolate
> chips. Drop by teaspoonfuls onto the baking sheet. These cookies spread
> very little, so you can put them close together. Put cookies in the
> oven, then turn the oven off. *Leave the cookies in the oven overnight
> with the door closed. * They should be ready to eat in about 4-5 hours,
> though (don't ask me how I know).
>
> Becca

I make mine with mini-chips and no nuts....but basically the same. I'm
always scared of humidity when I do meringue, though. Maybe next time
I wont worry so much!