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Toffee Meringue Cookies
These
Toffee Meringue Cookies
are going at the top of my
To Bake
list this holiday season!
Course
Cookies
Cuisine
French
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
18
cookies
Calories
72
kcal
Author
Leigh Anne Wilkes
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
Calories:
72
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
17
mg
|
Potassium:
18
mg
|
Sugar:
13
g
|
Vitamin A:
76
IU
|
Calcium:
2
mg