Recipe: Forgotten Cookies, Dismal Failures (Hill) From: hazel (Boston-Baden) Subject: Recipe: Forgotten Cookies To: eat-l@vtvm1.cc.vt.edu (Eat-L List) Date: Fri, 16 Sep 1994 04:14:20 -0700 (PDT) Recipe: Forgotten Cookies Makes about 24 bars These cookies are called "forgotten," because they remain in the oven (with the heat off) overnight. 2 egg whites 1/2 teaspoon cream of tartar 1/4 teaspoon salt 3/4 cup sugar 1 teaspoon vanilla extract 1/2 cup walnuts, finely chopped 1/2 cup semi-sweet chocolate morsels Preheat the oven to 350 F. Thoroughly butter the bottom and sids of a 13x9x2 inch baking pan. In a large mixing bowl, beat together the egg whites, cream of tartar, and salt until the mixture is foamy and begins to hold soft peaks. Gradually beat in the sugar until the mixture is thick and glossy. Beat in the vanilla extract. Gently fold in the chopped walnuts and chocolate morsels. [I substituted 1/2 cup almond butter, and milk chocolate chips.] Pour the batter into the baking pan and smooth the surface with a rubber spatula. Place the baking pan in the oven and _turn off the oven._ Do not open the oven door for at least 12 hours. [I didn't have enough to cover the whole 13x9 area. Did I do something wrong?] The next day, cut the cake into 2-inch bars. Remove the bars from the pan with a spatula and transfer to a serving plate. [Recipe #30, pg 18-19, 365 Great Cookies You Can Bake, by Lois Hill; 1990, Outlet Book Co./Weathervane Books/Random House, New York.] [I'll tell you tomorrow how they turn out!] --Chaz- From: hazel (Boston-Baden) Subject: Re: Recipe: Forgotten Cookies To: hazel@ddb.com Date: Mon, 19 Sep 1994 01:24:06 -0700 (PDT) I've been told that my mistake with beating the egg whites was using a plastic bowl. My friend Colleen Crosby says to use a metal or glass bowl, and if possible chill the bowl and the beaters in the fridge first. Date: 19 Sep 1994 07:43:01 -0400 (EDT) From: "Maxine L. Wolfson" Subject: Eggwhites and cold Just a quick note; I've been following the lf list for a while, and this comes up periodically. To get the best results from whipping eggwhite, the eggs should be at room temperature, and glass or (best)copper bowl that is scrupulously clean. My husband has had whites whip with a dibble of yolk mixed in, but I saw the results, and clean is best. When whipping CREAM, cold bowls, cream. and beaters work best. maxine in ri Date: Mon, 19 Sep 94 08:38:48 EDT To: hazel@ddb.com From: elee@haverford.edu (Ellie Lee) Subject: Re: Dismal Failures >The "Forgotten Cookies" I posted didn't turn out. > >It's possible I didn't beat the egg whites nearly enough. I wish I knew >about how much volume the whipped whites should have taken up, so I could >have kept going (or given up) at the time. > >I couldn't spread the goop all the way to the corners of the 13x9 pan, >and by 12 hours later the bottoms were still soggy. (Our oven is a bit >leaky, that may have aggravated the problem.) > >I applied more heat (and more) and eventually got something halfway >edible, but certainly not presentable. > >I would recommend adding this note to your archived copy of my recipe, or >(as I will be doing) delete it ! A sure test of whether you're whites are whipped enough. You should be able to turn the bowl upside down and the whites won't move. Another test is to see if they have formed stiff peaks.