Extolled by GoodFood as ‘simply unbelievable,’ Forgotten Cookies are just that, and so we had to include them here even though they are not, strictly speaking, British. The recipe is a contribution made by David Oppedisano, who works for the BBC and brought the recipe with him when he moved to London from the U.S. in the 1980s. He reports that the cookies were originally made with Nestle semi-sweet chocolate chips, but that he likes to use a darker chocolate with a higher percentage of cocoa solids, and we agree.
Meanwhile, Oppedisano has actually made the recipe ‘British’ in tone by asking for the use of golden caster sugar — and it is a ‘must-have’ for this recipe, contributing a warm, caramel note to these light and irresistible meringues. We tried using an organic sugar (produced by Florida Crystals), which has worked for us as a substitution before in baked goods, but it proved not only too granular for this recipe but lacking in the ability to produce that same flavor hit that the golden caster sugar provides. Believe us, it’s worth the investment!
2 large egg whites
4½ oz. golden caster sugar (scant 3/4 cup)
4½ oz. pecans, roughly chopped (1 cup)
5 oz. dark chocolate (at least 70% cocoa solids), roughly chopped (1 cup)
1 tsp. vanilla extract
Preheat the oven to 350°F. Line two baking sheets with parchment.
In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecans and chocolate, then the vanilla and gently fold into the meringue with a large metal spoon.
Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight, or until the oven is cold.
Carefully peel the cookies from the parchment. Store in an airtight tin where they will keep for 3-4 days.