Passover desserts often begin with eggs. Egg whites are whipped into tall sponge cakes, folded with coconut or almond flour for chewy macaroons, or beaten with sugar until they become glossy meringue. These halva and tahini forgotten cookies belong firmly in the meringue family, but they have a texture and flavor that make them feel a little more special than the usual holiday sweet. The idea is simple: spoon mounds of meringue onto parchment, place them in a hot oven, turn the oven off, and leave them there to set slowly in the fading heat. After several hours, or the next morning, the cookies are ready. The outside becomes crisp and delicate, while the inside stays soft, airy, and almost marshmallow-like.
This version is inspired by Nigella Lawson’s forgotten cookies, which traditionally include warm spice, pistachios, and chocolate chips. After seeing a variation with a sweet spread swirled into the meringue, the idea of using tahini felt natural. A jar of tahini in the pantry, a container of halva in the refrigerator, and a little sesame praline left from another baking project all pointed in the same direction. The result is a gluten-free, dairy-free, Passover-friendly cookie with layers of sesame flavor. The halva adds sweet, nutty crumbs throughout the meringue, while the tahini cuts through the sugar and gives the cookies a subtle savory edge.
A few notes before you begin:
- The original method uses caster sugar, also known as superfine sugar, because it dissolves more easily into egg whites and helps create a smoother meringue. If you only have regular granulated sugar, warming it briefly in the oven helps it blend into the egg whites more quickly.
- Vanilla bean paste gives these tahini meringue cookies a rounded, fragrant flavor, but ground cardamom is also a wonderful match for sesame. You can use one or the other, or combine both if you enjoy a more aromatic cookie.
- The mix-ins are flexible. Crumbled halva gives the cookies their signature flavor, but chopped sesame praline, mini chocolate chips, pistachios, other chopped nuts, or finely chopped dried fruit can also work well. Keep the pieces small so they fold easily into the meringue.
Halva + Tahini “Forgotten Cookies”
Inspired by the classic forgotten cookie method, these meringue-based halva and tahini cookies are crisp on the outside, soft in the center, gluten-free, dairy-free, and suitable for Passover when made with appropriate ingredients.
gluten-free cookies, gluten-free desserts, halva cookies, meringue cookies, Passover cookies, Passover desserts, sesame cookies, tahini cookies
Ingredients
-
2
large egg whites (about 75 g total) -
pinch
salt -
100
g
sugar -
1
tsp
cider vinegar or white wine vinegar -
1
tsp
potato starch or cornstarch -
1/2
tsp
vanilla bean paste -
90
g
crumbled halva -
50-60
g
chopped sesame praline candy, mini chocolate chips, chopped pistachios, or other small mix-ins -
2
tbsp
tahini
– whipped until smooth
To finish:
-
1
tbsp
tahini
– whipped until smooth (optional) -
2
tsp
sesame seeds
(optional)
Instructions
-
Line one large baking sheet or two medium baking sheets with parchment paper. Preheat the oven to 400 F.
-
Spread the sugar in an even layer on one prepared baking sheet. Warm it in the preheated oven for 7 to 8 minutes, then remove the pan and reduce the oven temperature to 350 F.
-
While the sugar is heating, whip the egg whites with a pinch of salt using a hand mixer or a stand mixer fitted with the whisk attachment. Beat until soft peaks form. Lower the mixer speed and gradually add the warm sugar. Increase the speed to high and continue beating until the meringue is glossy and holds firm peaks.
-
Using a rubber or silicone spatula, gently fold in the potato starch, vinegar, and vanilla bean paste. Fold in the crumbled halva and your chosen mix-ins, such as sesame praline, mini chocolate chips, or chopped pistachios. Finally, swirl in the 2 tablespoons of tahini. Do not fully incorporate it; visible ribbons of tahini give the cookies better flavor and texture.
-
Spoon 12 to 14 mounds of the meringue mixture onto the lined baking sheet or sheets. If desired, swirl a little extra tahini over the top of each mound and sprinkle with sesame seeds.
-
Place the cookies in the oven. Add a visible reminder near the oven door so you do not forget they are inside. Immediately turn off the oven and leave the cookies undisturbed for at least 5 hours, or overnight. The remaining heat in the oven will slowly cook the meringues, creating crisp shells and soft, marshmallow-like centers.
Recipe Notes
- These tahini cookies are easy to adapt. The halva is the main flavor, but the additional mix-ins can change depending on what you have available. Chopped sesame praline adds extra crunch and reinforces the sesame flavor. Mini chocolate chips, pistachios, or other finely chopped nuts are also good choices.
- If you enjoy spice, add a small amount of ground cardamom instead of the vanilla bean paste or along with it. Cardamom pairs naturally with sesame and gives these Passover meringue cookies a warmer, more fragrant profile.
- The traditional forgotten cookie technique often calls for leaving the cookies in the turned-off oven overnight. A shorter rest can also work well. Once the oven and cookies have cooled completely, the cookies should be set, crisp on the outside, and tender inside.
- Because meringue is sensitive to moisture, store the cooled cookies in an airtight container. They are best kept in a dry place so the crisp exterior stays light and delicate.
