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Meringue Forget-Me-Not Cookies

April 9, 2013

Bumbleberry Breeze now has a new header – one that was conceived by her creator and brought to life by her terrifically talented friend and honorary niece, Andra. When Andra isn’t creating headers for her honorary aunt, she’s designing lovely jewelry and living with her Irish hubby outside Dublin. Check out her wares  at Born Rubie at


I went to the Eggs-travaganza meeting of Food Bloggers LA  this weekend. As usual, great eats, stimulating discussion and a terrific group of people. And the chickens were so friendly!

One of Kim's several  colorful and generous chickens

One of Kim’s several colorful and generous chickens

Once again, I thank the LA Times for bringing you all into my life. Yes, there’s lots of food bloggers out there and there’s plenty room for all of us. I came home with a wonderful lightness of feeling inside me.

Meringue cookies at FBLA

And look at this – it mirrors perfectly what my offering was – meringue cookies.  Made with the simplest of ingredients. And using the simple transformative technique of beating egg whites until stiff peaks form.

beating egg whites

Shiny stiff peaks.

shiny beaten egg whites

A cookie held up by the lightest structure with a surprise inside waiting just for you.

chocolate chips and pecans

Hiding chocolate and pecans inside meringue

Hiding chocolate and pecans inside meringue

Waiting for the set-up

Waiting for the set-up

We never know what’s ahead and every now and then there are lovely surprises waiting for us. All we have to do is take a bite.

Meringue Forget-Me-Not Cookies

Meringue Forget-Me-Not Cookies


2 egg whites
2/3 c. (170 g.)) sugar
1/4 t. or a good pinch of salt
1 t. ( 5 ml.) vanilla (optional- meringues come out fine without it)
6 oz. (170 g.) chocolate chips
3/4 c (170 g.) pecans, roughly chopped


Preheat oven to 375°F (190 C°). Prepare 2 sheet pans covered with parchment paper. Best to make these meringue cookies in the evening-keep reading the directions and you’ll see why.

Beat egg whites with a hand mixer or stand mixer. When soft peaks begin to form, continue beating and slowly add sugar. Continue beating until egg whites get very shiny. Add salt and vanilla (if using) and continue beating until they’re incorporated.

Fold in chips and nuts.

Drop by teaspoonfuls onto baking sheets.

Place in oven and IMMEDIATELY turn oven off. Leave cookies in oven overnight and take them out in the morning. Hooray! They’re just that easy!

My hand mixer - age 30 - and still going strong

My hand mixer – age 30 – and still going strong

bb NOTE: I’ve updated my ABOUT page.  Click on ‘ABOUT’ just below the new banner and then scroll down to the bottom to view the April 2013 UPDATE!

  1. Laurel permalink

    Dear Judy, These look delicious. I made a pavlova over passover, and also took a few moments to be amazed by egg whites and what they do! I checked out your new banner and “about me” sections and was so glad I did. The banner is beautiful and I’m always happy to have an opportunity to get to know you a little better. Reading your philosophy was a really lovely way to start my morning.

    Much love, Laurel

  2. Oh, dear!! I missed THESE? What a bummer!! They look and sound heavenly, Judy! 🙂 Love your new header too!

  3. Good lookin’ cookies, and I am even more impressed that you still have the box the mixer came in!

  4. Jean Katz permalink

    Judy, this has been a favorite recipe in my family for at least 20 years. My daughter has spread it all over San Francisco. Now I will add pecans to my standard mini chocolate chips. We are on the same cooking wave.
    Love, Jean

    • Hi Jean-this a recipe that deserves lots of publicity! Mini chips are great- I use those too and I was surprised that regular chips also work when I didn’t have minis in the house.

  5. These were delicious. My “other mother” (that is, my mother-in-law) makes something very similar whenever she has egg whites to use up. I hate separating eggs, so I’ll just wait for you to make them for me again. Because I really liked them. 🙂

    • Thanks Erika! And hooray that you’re working on your objective:) I’ll make them again but I discovered that the meringues also come out fine by using those “egg whites only” that they sell in little cartons in the egg section… who knew?

  6. Lana- thanks for including me in your Meringue post!

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  1. Sweet, Crispy Puffs of Air: Basic Meringues | Bibberche

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