This week I needed a last-minute, no-fuss, festive bake. Earlier in the week I had Nigella’s Christmas special on in the background – a seasonal ritual of mine – all full of twinkling fairy lights, that kitchen, and more festive cheer than you can shake a stick at. I couldn’t resist trying out Nigella’s Forgotten Cookies and they certainly live up to their name: easy to whip up, then baked in a pre-heated oven, switched off, and forgotten about ’til morning. Cardamom scented and studded with pistachios, they are like a cross between a meringue and a cookie, or ‘merookie’ as Nigella has dubbed them. They are melt-in-the-mouth delicious and would make a lovely last minute festive treat. Just try not to sample too many before you gift them… To make them, you will need:
2 large egg whites, at room temperature
Pinch of sea salt
100g caster sugar
1 tsp cornflour
1 tsp cider vinegar
1/4 tsp ground cardamom
75g chocolate chips
75g chopped pistachios (or a mixture of nuts – I used cashews, hazelnuts, almonds and pistachios)
Preheat the oven to 180C/160C Fan/Gas 4 and line a large baking tray with parchment. Whisk the egg whites and salt in a bowl to soft peak stage.
Whisk in the sugar a little at a time until thick and gleaming. Fold in the cornflour, vinegar and cardamom, then add the chocolate chips and most of the pistachios and very gently fold these in too.
Drop mounded blobs of the mixture, 4 cm in diameter, onto the prepared tray. Sprinkle with the remaining pistachios.
Put the cookies into the pre-heated oven, shut the door and turn off the oven immediately. Let the cookies sit in the oven overnight to bake in the residual heat.
Will you be trying Nigella’s Forgotten Cookies? What are you baking this weekend?