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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Toffee Meringues

Toffee Meringues

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By: Leigh Anne WilkesPosted: 12/09/16Updated: 11/17/20

This post may contain affiliate links. Please see disclosure policy here.

stack of meringue toffee cookies

These Toffee Meringues are crispy on the outside and chewy on the inside are they are going to the top of my To Bake list this holiday season!

Toffee Meringue Cookies - crispy on the outside and chewy on the inside

I am meringue fan and these white chocolate meringue peppermint cookies are ones I make every holiday.  This Lemon Angel Pie is another favorite meringue based treat.

I love meringue!  Whether it comes on top of a lemon meringue pie, or the base of a delicious pavlova or as a cookie, sign me up!  Meringue is one of those things that tends to scare people a bit but it really is so easy to make.  Your humidity can affect it some but even here in wet, rainy Portland I can make perfect meringue.

Toffee Meringue Cookies

For me, the perfect meringue is crispy on the outside but still chewy on the inside.  You don’t want a meringue that is so crispy all the way through that it totally falls apart when you bite into it.

These Toffee Meringues are so good and I’m always tempted not to include them on my cookie plates so I can eat them all!

Toffee Meringue Cookies

Gluten Free Cookie

One of the great things about these cookies is that they are naturally gluten free.  So if you have any gluten free family or friends, make these for them!!

How to Make Toffee Meringue Cookies

The process is  simple.

  • Use eggs at room temperature. Eggs at room temperature whip better and higher.
  • Using a chilled bowl will help your egg whites beat easier and quicker.
  • Be sure your bowl is clean, and grease free.  Any bit of fat will ruin your meringue and will cause your egg whites not to whip properly.
  •  Bake it low and slow. I often bake my meringue night before and then turn off the oven and let it sit in the oven all night.
Toffee Meringue Cookies
  • After your meringue has formed peaks, fold in your toffee bits and then put your meringue into a large piping bag with the largest decorating tip you have.  If you don’t have a piping bag or large tip, you can just spoon the meringues onto a parchment covered sheet. Use a large tip so that the toffee bits to plug up the piping bag.
Toffee Meringue Cookies
  • Bake the meringues at 250 degrees F for about 30-35 minutes or until they are dry to the touch but still pale and then turn off the oven and let them sit in the oven as they cool.

How long will Meringue Cookies Last?

When stored in an airtight container at room temperature they will last for up to 2 weeks.  Do not store in the refrigerator, any dampness will cause them to get soggy. They do not freeze well.

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Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Toffee Meringue Cookies Recipe

5 from 2 votes
Toffee Meringue Cookies - crispy on the outside and chewy on the inside

Toffee Meringue Cookies

Recipe From: Leigh Anne Wilkes
These Toffee Meringue Cookies are going at the top of my To Bake list this holiday season!
serves: 18 cookies
Prep:15 minutes
Cook:30 minutes
0 minutes
Total:45 minutes
Rate Recipe

Ingredients

  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • pinch salt
  • ¾ cup sugar
  • 1/2 cup chocolate covered toffee bits

Instructions

  • Preheat oven to 250°.
  • Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
  • Add vanilla and salt. Add sugar 1 Tbsp at a time while mixer is running.
  • Scrape inside of bowl and beat another 15 seconds. Beat until meringue forms stiff peaks
  • Fold in toffee bits.
  • Line 2 baking sheets with parchment paper
  • Drop meringue by the spoon full (about golf ball size) onto sheets or fill a piping bag with a large tip.
  • Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.
  • Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
  • Make ahead: Up to 2 days, stored airtight.

Nutrition Facts:

Calories: 72kcal (4%) Carbohydrates: 13g (4%) Protein: 1g (2%) Fat: 2g (3%) Saturated Fat: 1g (6%) Cholesterol: 7mg (2%) Sodium: 17mg (1%) Potassium: 18mg (1%) Sugar: 13g (14%) Vitamin A: 76IU (2%) Calcium: 2mg
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:French
Toffee Meringue Cookies - crispy on the outside and chewy on the inside
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Toffee Meringue Cookies, crisp on the outside and chewy on the inside
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  1. Becky says

    Posted on 8/21 at 11:00 am

    How much salt.

    Reply
    • Leigh Anne says

      Posted on 8/22 at 3:04 pm

      Sorry about that – somehow that info disappeared from the recipe, I just add in a pinch.

      Reply

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