Have you heard of Forgotten Cookies? These old-school, gluten-free meringue biscuits are all about texture and flavour—light and crunchy on the outside, with that irresistible melt-in-your-mouth centre. Te reka hoki o ngā pihikete nei (these biscuits really are so delicious).
You can keep them simple and enjoy them with a coffee, or take them a step further and turn them into a filled biscuit like I have here. With chocolate, toasted coconut and almonds, they’re pretty hard to resist.
Why you will love these Forgotten Cookies:
I first tried these Forgotten Cookies at a whānau Christmas get-together, where my cousin Amy had made them. I loved that they were butter-free, gluten-free, and still absolutely delicious. The base is a light whipped meringue, folded through with your favourite mix-ins.
I originally developed this recipe using Whittaker’s chocolate, and here I’ve added tiakarete (chocolate), kokonati (coconut), and aramona (almonds). You can swap these for your own favourites or even fill them with extra chocolate and almond butter for a more indulgent twist. That’s the beauty of these—you can make them your own every time.
More biscuit recipes to try:
Do you love pihikete (biscuits) with merenge (meringue)? Then you might also enjoy these Strawberry Jam Drop Cookies (with meringue). If you’re after something a bit nostalgic, try my Hundreds and Thousands Cookies made from scratch, or keep it simple with a classic Lemon Shortbread Biscuits.
Or, if you need a delicious gluten-free cake, this Gluten-Free Orange Cake is full of amazing flavour. 🍊
Ingredients:
- Coconut: Use any kind of kokonati (coconut), desiccated, shredded or chips will all work.
- Almonds: I use aramona kua kōripia (sliced almonds) for the delicious crunch and flavour but you can swap it for your favourite nuts.
- Caster sugar: Huka one (caster sugar) is the best type of sugar to use in this recipe as it dissolves easily in to the meringue so don't swap it.
- Chocolate: I used tiakarete nouka mīere me te aramona (honey nougat and almond chocolate) but any chocolate will be work well. Tiakarete parauri (dark chocolate) works especially well in this recipe.
How to make these delicious biscuits:
1. Preheat the Oven:
Preheat the oven to 170 °C bake or 160 °C fan bake. Line two flat baking trays with baking paper.
2. Toast the Coconut and Nuts:
Add the kokonati (coconut), aramona (almonds) and tote (salt) on to one of the baking trays. Bake for 15 minutes until deeply golden and leave aside to cool.
3. Whip the Meringue:
Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to a medium bowl. Using a hand mixer, whip on medium - high speed for 5 minutes or until you have reached soft peaks.
Once you have soft peaks, add the puehu kānga (cornflour), winika mā (white vinegar) and wanira (vanilla). Whip again for 2 minutes on medium - high speed or until the mixture reaches stiff peaks.
4. Add the Chocolate, Almonds and Coconut:
Chop the tiakarete (chocolate) in to small chunks.
Add the chopped tiakarete (chocolate) and cooled toasted kokonati (coconut) and aramona (almonds) in to the meringue mixture.
Fold everything together until everything is combined.
5. Add the Mixture to the Trays:
Using two tablespoons, add 25 - 30 blobs of meringue on to the baking trays, gentlymoulding them in to rounds. Add extra aramona (almonds) on top if you want.
6. Bake the Forgotten Cookies:
Add both trays in to the oven and close the door.
Bake the pihikete (biscuits) for three minutes only, then turn the oven off and forget about them.
Leave them in the oven (refrain from opening the door) for a minimum of 3 hours or up to overnight.
After that, they are ready to eat as they are. Eat them plain, or turn them in to a delicious filled pihikete meringue (meringue biscuits).
7. Bake the Forgotten Cookies:
Add both trays in to the oven and close the door.
Bake the pihikete (biscuits) for three minutes only, then turn the oven off and forget about them.
Leave them in the oven (refrain from opening the door) for a minimum of 3 hours or up to overnight.
After that, they are ready to eat as they are. Eat them plain, or turn them in to a delicious filled pihikete meringue (meringue biscuits).
8. Filled Biscuit Option:
Chop the tiakarete (chocolate) in to small pieces. Add the chopped tiakarete (chocolate), pata (butter) and miraka (milk) in to a small pot. Stir it all as it melts over a low heat. Once smooth, remove it from the heat.
Add a teaspoon of the ranunga tiakarete (chocolate mixture) on to the base of a pihikete (cookie) and smooth out. Add ¾'s of a teaspoon of the pata aramona (almond butter) in the centre.
Place a cookie lid on top and repeat the process.
Storing the Forgotten Cookies:
These pihikete (cookies) will keep well in a sealed container, in a cupboard for up to a week.
So many wonderful
Biscuit Recipes
to explore, so take a moment and see what you can bake next.
DID YOU ENJOY THIS RECIPE?
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Gluten-Free Forgotten Cookies (Pihikete Merenge Wīti-kore)
Ingredients
Meringue Cookies - Pihikete Merenge:
- 1 C (80 g) kokonati (coconut, I use shredded but use what you have)
- ½ C (70 g) aramona kua kōripia (sliced almonds)
- ¼ teaspoon tote (salt, fine)
- 3 kahu hēki (egg whites, size 6)
- ⅔ C (145 g) huka one (caster sugar)
- ¼ teaspoon kirīmi tāta (cream of tartar)
- 1 teaspoon puehu kānga (cornflour)
- 1 teaspoon winika mā (white vinegar)
- 1 teaspoon wanira (vanilla)
- 150 g tiakarete nouka mīere me te aramona (honey nougat and almond chocolate) but any chocolate will be work well.
- ¼ C (35 g) aramona kua kōripia (sliced almonds, extra for decoration only)
Filled Meringue Cookie Sandwich Option:
- 100 g tiakarete (chocolate, of any kind)
- 20 g pata (butter)
- 1 tablespoon miraka (milk)
- 10 teaspoon pata aramona (almond butter or other nut butter)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C bake or 160 °C fan bake. Line two flat baking trays with baking paper.
Toast the Coconut and Nuts:
- Add the kokonati (coconut), aramona (almonds) and tote (salt) on to one of the baking trays. Bake for 15 minutes until deeply golden and leave aside to cool.
Whip the Meringue:
- Add the kahu hēki (egg whites), huka one (caster sugar) and kirīmi tāta (cream of tartar) in to a medium bowl.
- Using a hand mixer, whip on medium - high speed for 5 minutes or until you have reached soft peaks.
- Once you have soft peaks, add the puehu kānga (cornflour), winika mā (white vinegar) and wanira (vanilla).
- Whip again for 2 minutes on medium - high speed or until the mixture reaches stiff peaks.
Add the Chocolate, Almonds and Coconut:
- Chop the tiakarete (chocolate) in to small chunks.
- Add the chopped tiakarete (chocolate) and cooled toasted kokonati (coconut) and aramona (almonds) in to the meringue mixture. Fold everything together until everything is combined.
Add the Mixture to the Trays:
- Using two tablespoons, add 25 - 30 blobs of meringue on to the baking trays, gently moulding them in to rounds.Sprinkle each on with extra aramona (almonds) if you want.
Bake the Forgotten Cookies:
- Add both trays in to the oven and close the door.
- Bake the pihikete (biscuits) for three minutes only, then turn the oven off and forget about them. Leave them in the oven (refrain from opening the door) for a minimum of 3 hours or up to overnight. After that, they are ready to eat as they are. Eat them plain, or turn them in to a delicious filled pihikete meringue (meringue biscuits).
Filled Biscuit Option:
- Chop the tiakarete (chocolate) in to small pieces.Add the chopped tiakarete (chocolate), pata (butter) and miraka (milk) in to a small pot. Stir it all as it melts over a low heat. Once smooth, remove it from the heat.
- Add a teaspoon of the ranunga tiakarete (chocolate mixture) on to the base of a pihikete (cookie) and smooth out. Add ¾'s of a teaspoon of the pata aramona (almond butter) in the centre.
- Place a cookie lid on top and repeat the process.
- Keep some plain and some filled for the best variety.
Storing the Forgotten Cookies:
- These pihikete (cookies) will keep well in a sealed container, in a cupboard for up to a week.
Expert Tips for the best Forgotten Cookies:
How to make the best meringue:
Make sure your mixing bowl is completely clean and free from any grease before whipping your egg whites—this helps them reach full volume and stiff peaks. Beat the meringue until it is glossy and holds firm peaks before folding through your mix-ins.
Should I use a stand mixer or hand mixer?
Over the years, I’ve found I actually prefer using a hand mixer with whisk attachments over a stand mixer for making meringue. The hand mixer creates smaller, more stable bubbles, resulting in a smoother, more even meringue. This helps give the cookies a lighter texture and a crispier, more delicate shell once baked.
How to fix Soft Meringue Cookies:
If your pihikete (biscuits) come out of the oven a little soft or don’t lift easily from the baking paper, don’t worry.
Simply return them to the oven and reheat to 170°C bake (or 160°C fan bake). Once heated, bake for a further 3 minutes, then turn the oven off again. Leave the cookies inside for about 45 minutes—they will dry out and become crisp again.
Variations:
One of the best things about (pihikete merenge) forgotten cookies is how easy they are to adapt. Try swapping the mix-ins to suit what you have on hand or what you’re craving.
A white chocolate Christmas twist:
Tiakarete mā (white chocolate), nati makatāmia (macadamia nuts) and karnipere (cranberries) bring a Christmas vibe to this recipe. It will be slightly sweeter with the white chocolate but delicious all the same.
A richer combination:
Use tiakarete parauri (dark chocolate) and half a teaspoon of hinamona (cinnamon) raukikini whakauruuru (mixed spice) to the meringue to bring a rich flavour.
A filled cookie version:
You can also turn them into filled cookies by sandwiching them with chocolate or almond butter for an extra indulgent treat. Trust me when I say, this version is elite!
Storage:
Store forgotten cookies in an airtight container at room temperature. They will keep well for up to 4–5 days, but are best enjoyed within the first few days for maximum crunch.
Avoid storing them in humid environments, as moisture can soften the meringue. If they do soften slightly, refresh them in a low oven, following the tohutohu (instructions) above.
They’re called forgotten cookies because once they go into the oven, you turn the oven off and simply “forget” about them while they slowly dry out as the oven cools.
Stickiness usually happens when there is too much humidity or they haven’t fully dried out. Try returning them to a low oven to crisp them again, then cool completely before storing.
Āe mārika (yes indeed), these cookies are naturally gluten-free as they are made from egg whites, sugar, and mix-ins like chocolate, coconut, and nuts.
Yes, just ensure your chocolate and fillings (like almond butter) are dairy-free.
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