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   MSGID: 35297.fidonet_cooking@1:105/500 2daf18a6   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Forgotten Cookies   
    Categories: Christmas, Cookies   
         Yield: 12 Cookies   
       
         2 lg Egg whites;   
              - at room temperature   
         1 pn Fine sea salt   
     3 1/2 oz Caster sugar (100 g)   
         1 ts Corn flour   
         1 ts Cider vinegar or   
              - white wine vinegar   
       1/4 ts Ground cardamom   
     2 1/2 oz Mini dark chocolate chips   
              - (75 g)   
     2 1/2 oz Pistachios (75 g);   
              - finely chopped   
       
     Preparation time: 30 minutes   
     Cooking time: 2 hours   
        
     These little cookies--described by one friend as tasting like a cookie   
     within a cookie--are really a mixture between a meringue and a cookie.   
     Hence they've become known at home, where they're immensely popular,   
     as Merookies, and are ideal with a cup of coffee after dinner. They   
     are called "forgotten" as, just like the "Forgotten Pudding" in   
     Nigella Express, they are not baked, but put in a hot oven, which you   
     immediately turn off, leaving the cookies to bake in the fading   
     residual heat overnight. I find it all too easy actually to forget   
     them, and always put a post-it sticker on the oven to remind me   
     they're in there, so I don't burn them to a cinder by preheating the   
     oven to cook something else in it the next day.   
        
     Preheat the oven to 180?C/160?C Fan/Gas 4/350?F and line a large   
     baking tray with baking paper. Whisk together the egg whites and salt   
     in a grease-free bowl, until you have soft peaks. Whisk in the sugar   
     a little at a time until thick and gleaming.   
        
     By hand, fold in the corn flour, vinegar, and cardamom, then add the   
     chocolate chips and most of the pistachios and very gently fold these   
     in too.   
        
     With a spoon, drop mounded blobs of the mixture, 4 to 5 cm (2") in   
     diameter, onto the prepared tray. Sprinkle with the remaining   
     pistachios.   
        
     Put the cookies into the oven, shut the door and turn off the oven   
     immediately. Let the cookies sit in the turned-off oven overnight.   
        
     Recipe by Nigella Lawson   
        
     Recipe FROM:   
        
       
   MMMMM   
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