Gluten-Free Forgotten Cookies (Pihikete Merenge Wīti-kore)
These forgotten cookies are light, crunchy meringue biscuits filled with chocolate, coconut, and almonds. They’re naturally gluten-free and perfect for sharing with a coffee or turning into something a little more indulgent.
Servings 30 meringue cookies
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.