This post may contain affiliate links. Please see disclosure policy here.
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!
Meringue is one of those things that tends to scare people a bit but it really is so easy to make. Meringues are crispy on the outside and chewy on the inside.
These cookies are naturally gluten free, so perfect if you have any gluten free family or friends. And they are so delicious that I am always tempted to eat them all myself!
Ingredients
- Egg Whites
- Cream of Tartar
- Vanilla Extract
- Salt
- Sugar
- Chocolate Covered Toffee Bits
How to Make Meringues
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.
- 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.
- 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.
Frequently Asked Questions
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.
Check out more of my favorite meringue recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Toffee Meringue Cookies
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:
Becky says
How much salt.
Leigh Anne says
Sorry about that – somehow that info disappeared from the recipe, I just add in a pinch.