Crispy, chewy and painfully more-ish, these meringue mouthfuls don’t last long at Social Nesting HQ (and are a welcome way with leftover egg whites)…

We were first introduced to Forgotten Cookies by a dear friend and editor who sold them as ever so simple to make. As she had never (and still hasn’t) steered us wrong, the first try at making these opened a floodgate for our go-to solution to having extra egg whites.
For we definitely aren’t the egg-white omelette types… surprise, surprise.

We use this recipe, but substitute regular granulated sugar for the golden caster sugar it demands and we use chopped walnuts in place of pecans.

A few things to note:
– Only use dark chocolate – these are very sweet, so dark chocolate is a good offset.
– Lightly toast and cool the nuts you use so they are as dry as possible – natural oils and moisture are not good for meringues.
– Try eating one and walking away. You will fail.

Enjoy!