Chocolate-Orange-Pistachio Forgotten Cookies
Makes about 15 cookies
  • ¼ cup (60 grams) egg whites, room temperature about 2 large egg whites)
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon kosher salt
  • ½ cup (100 grams) castor sugar
  • ½ cup (84 grams) mini 60% cacao semisweet chocolate chips
  • ¼ cup (36 grams) finely chopped roasted salted pistachios
  • ½ teaspoon (3 grams) vanilla bean paste
  • ¼ teaspoon (1 gram) tightly packed orange zest
  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-high speed until foamy. Gradually add sugar in a slow, steady stream, beating until glossy stiff peaks form and stopping to scrape sides of bowl, if necessary. Gently fold in chocolate chips, pistachios, vanilla bean paste, and orange zest just until combined.
  3. Using 2 regular-size spoons, scoop egg white mixture into 15 (1½-to 2-inch-wide) dollops (about 18 grams each), spacing at least ¾ to 1 inch apart on prepared pan; using the back of a spoon, swirl and swoop dollops as desired.
  4. Place pan in oven; immediately turn oven off, and leave cookies in oven with door closed for at least 8 hours. Store in an airtight container for up to 1 week.
Resist the urge to open the oven before the cookies are finished, as this will allow the heat to escape. After 8 hours, these cookies can remain in the cold oven for several more hours until you are ready to enjoy them. After about 12 hours, you’ll want to place the cookies in an airtight container to prevent any softening caused by the humidity in the air.
Recipe by Bake from Scratch at