Forgotten Cookies

1. Stage

Place the egg whites in a large bowl and let them come to room temperature for 30 minutes. Meanwhile, preheat the oven to 250°F. Add the vanilla, cream of tartar and salt to the egg whites. Beat them on medium speed until soft peaks form.

2. Stage

Gradually add the sugar to the egg white mixture, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form and the sugar dissolves, about six minutes. Editor's Tip: Remember to go slow here and add your sugar gradually. Don't rush the process!

3. Stage

Fold in the chocolate chips and nuts until just combined. Editor's Tip: Have you seen the Schitt's Creek "fold in the cheese" clip? It's hilarious, and hits the nail on the head for just how ambiguous the term "fold" is. Learn how to fold ingredients the right way to maintain the fluff and air in your meringue batter.

4. Stage

Drop the meringue batter by rounded teaspoonfuls spaced 2 inches apart onto parchment-lined baking sheets. Bake them for 40 to 45 minutes, until they're firm to the touch. Turn the oven off and let the cookies dry and set in the oven for 1-1/2 hours. Editor's Tip: Don't open the door while your cookies cool. You've been careful to create the perfect meringue so far, and you don't want to ruin it by peeking inside the oven.

5. Stage

Transfer the set cookies to wire racks. Store them in an airtight container. Editor's Tip: Make sure your cookies are totally cooled before you put them in a container. Even a bit of warmth will create moisture inside your container, and moisture will make these cookies sticky in no time.