Per request by Paul Golding, here’s a photo of the front of Seven Dolors. What a lovely church! Thanks for the request, Paul! I’ll don’t think that I’ll get tired of taking pictures of Seven Dolors anytime soon.
Yesterday I was looking at a post by Big Hungry Gnomes about a tempting-looking dessert, called Eaton Mess. That dessert is made with little meringues which reminded me of one of my favorite little cookies. Forget Me Nots are wonderful to make in warm weather because you just preheat the oven in the morning, pop the cookies in, turn the oven off and then the cookies are ready for a late afternoon snack … all cool, crisp, and sweet. These chocolate and nut filled meringues are the first cookies that I learned to make … thanks, Mom! … and I still make them.
Forget Me Nots
Makes about 32 cookies
2 lg. egg whites
1/2 t. vanilla extract
1/8 t. salt
1/2 c. granulated white sugar
1 c. semi-sweet chocolate chips or 5 oz. semisweet chocolate, chopped
1 c. finely chopped walnuts
Note: Sometimes I get carried away and add a whole bunch of butterscotch chips too, which makes the cookies really chunky.
- Place egg whites in a large bowl. Let sit for 30 minutes or until they have come up to room temperature.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Add vanilla and salt to egg whites. Beat until stiff but not dry peaks form. Very gradually beat in sugar until shiny, stiff peaks form. (Peaks are shiny and tips stand up straight.)
- Fold in chocolate and walnuts.
- Drop by tablespoonfuls onto baking sheets spacing cookies at least 2” apart. Place baking sheets in oven. Close the door and turn the oven off. Without opening the door, let the cookies sit in the oven for 6 to 8 hours.
- Remove baking sheets from oven. Use a thin metal spatula to lift cookies off parchment paper.