Double Chocolate & Caramel Forgotten Cookies Recipe

These wonderfully romantically named cookies are so called because the meringue like cookies are put into a preheated oven which is then switched-off and the cookies left overnight, forgotten about until morning. I had intended to make these beautiful snowy white cookies at Christmas but of course I forgot, still better late then never.

This fantastic recipe comes from one of my all time favourite cookbooks, A Table in the Tarn by Orlando Murrin. The book is quite simply perfect, every recipe I have tried is unbelievable and this is the glorious book that my famous 7 hour lamb recipe originates from.

I loved making these cookies. The original recipe called for 120g walnuts and 150g dark chocolate but I chav-ed them up a little, adding Caramel Nibbles, (I have been baking these into pretty much everything for weeks now), and white chocolate buttons instead. I roughly chopped the caramel nibbles which resulted in glorious swirls of caramel in my cookies, which were just heavenly, the cookie was perfectly crisp with a gloriously chewy caramel centre.

The cookies themselves are supposed to be crisp and should peel off the foil easily, I had no problems with mine but if in the morning your cookies are still a little sticky they have not cooked through completely. Worry not, just go back to the beginning - heat the oven, put in cookies, turn off oven. Check back in 3-4 hours and your cookies should be perfect, leave longer if necessary.

Recipe adapted from:

A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Murrin

2 large egg whites

120g golden caster sugar

120g Caramel Nibbles , roughly chopped

150g white chocolate buttons

1 tsp vanilla extract

1. Thoroughly preheat the oven to 180C, it must be completely hot not just up to temperature. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the caramel nibbles and chocolate buttons, then the vanilla extract and gently fold into the meringue with a large metal spoon.

2.Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven immediately, then turn the oven off. Leave the cookies without disturbing overnight.

3. In the morning carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

Mmmm melt in your mouth, white chocolate filled yumminess...

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