Let me tell you the first time I made Forgotten Cookies. It was during a December week that had already given me three power outages, one burnt lasagna and exactly zero motivation to bake anything else. But I had two leftover egg whites in a bowl (leftovers from an ill-fated attempt at making mayonnaise. don’t ask) and I didn’t have the heart to throw them away. That’s when I remembered these little cookies I’d read about ages ago. They required hardly anything, could be made half-asleep and were supposed to bake overnight while you did absolutely nothing. Yes-nothing.
Nigella calls them Forgotten Cookies because once you pop them into a warm oven that’s just been turned off, you literally forget about them. No timers, no stress. You come back in the morning and voilà-crispy on the outside, soft and marshmallowy on the inside, studded with chocolate and nuts. They’re like little clouds that took a wrong turn through a candy shop.
Nigella Forgotten Cookies Recipe
Ingredients Needed
Here’s the beauty of it: the ingredients list is short and incredibly forgiving. Most of the time, I have these sitting around in the pantry or fridge already. Here’s what you’ll need:
- 2 large egg whites (room temperature is best but I’ve used them straight from the fridge and the world didn’t end)
- ½ cup of sugar (Nigella uses superfine/caster sugar-important for getting that smooth meringue texture)
- A pinch of salt
- ½ tsp vanilla extract (sometimes I add a little almond extract instead for a twist)
- ½ cup dark chocolate chips or chopped chocolate (the good stuff. trust me, it makes a difference)
- ½ cup chopped nuts (Nigella uses pecans; I’ve swapped in hazelnuts, almonds, even pistachios-go wild)
Optional:
- A tiny dusting of sea salt on top. This wasn’t in Nigella’s original but once I tried it, I never went back.
Equipment Needed
You don’t need a fancy mixer or special tools here which is half the charm. This is a one-bowl, low-effort affair:
- A clean mixing bowl (glass or metal is ideal for whipping egg whites)
- Electric hand mixer (or a stand mixer. though I’ve done it with a whisk and a sore shoulder)
- Spatula
- Baking sheet
- Parchment paper (trust me, don’t skip this unless you enjoy prying cookies off a tray with a chisel)
- Oven (obviously but the cool trick is how you don’t use it actively)
Instructions To Make Nigella Lawson’s Forgotten Cookies
Here’s the fun part. the bit where your kitchen turns into a little laboratory of delight. And I promise, you can make these even if your brain has gone completely to mush after a long day.
- Preheat the oven to 350°F (175°C). Yes, you’ll turn it off later. This part feels wrong but is so right.
- Whip the egg whites until they start forming soft peaks. You want them billowy but not stiff yet.
- Gradually add sugar-slowly, a spoonful at a time while continuing to whip. This is when you’ll see the magic: the mixture turns glossy and thick, almost like shaving cream (but way more delicious).
- Add salt and vanilla extract. Give it one last gentle mix.
- Fold in the chocolate and nuts. Don’t over-mix-just enough to distribute everything evenly.
- Drop spoonfuls onto your parchment-lined baking sheet. They don’t spread much, so you can crowd them a bit.
- Place the tray in the oven, then turn the oven off. Walk away. Go to bed. Read a book. Completely forget about them. That’s the whole point.
- In the morning or after at least 6 hours, open the oven and there they are-perfectly set, light as air and quietly waiting for you like some kind of sweet miracle.
What I Learnt
You know, there’s something beautifully poetic about a cookie that teaches you to let go. I tend to hover over my baking like a worried parent, poking and peeking, second-guessing the oven temperature. These cookies forced me to trust the process. No fiddling. No overthinking. And they rewarded me with something ethereal.
Another lesson: simplicity wins. No flour, no leavening agents, no complicated steps. just honest ingredients coming together in a way that feels like a little bit of magic. And the texture? Oh, don’t even get me started. Crisp shell, chewy center, occasional melty bit of chocolate. They’re like macarons’ laid-back, bohemian cousin.
And yes, I’ve messed them up before. One time I forgot to turn the oven off (whoops). The smell was… let’s just say "intense." But even those overbaked rebels had their charm, like caramelized candy gone rogue.
FAQs
What Makes Nigella Lawson’s Forgotten Cookies Recipe So Special?
The beauty of Nigella’s Forgotten Cookies lies in their simplicity and surprise. You make them, pop them in a warm oven, then forget about them. They bake slowly, taking on a lovely crunchy texture while staying soft on the inside. It’s one of those recipes that feels like a little secret because the best part is the waiting. You walk away, and when you come back, you have these magical, perfectly sweet cookies!
Can I Make Nigella’s Forgotten Cookies In Advance?
Yes! One of the perks of these cookies is that they store really well. You can make the dough and leave it to bake the next day. If you want to prep them for a party or a rainy day treat, you can easily keep the baked cookies in an airtight container for up to a week. The hardest part is waiting for them to cool before you start snacking!
What’s The Secret To Getting Nigella’s Forgotten Cookies Just Right?
The secret is all in the ’forgetting’ part! You need to be patient and resist the temptation to open the oven door during baking. This is one of those recipes where you let the oven work its magic while you do something else. If you peek too early, you might not get that gorgeous balance of crispy edges and soft centers. Oh, and don’t skimp on the vanilla or chocolate chips-it makes a difference!
