Best Meringue Drops Recipes

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CHOCOLATE PEPPERMINT MERINGUE DROPS



Chocolate Peppermint Meringue Drops image

A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!

Provided by Mrs. P

Categories     Desserts     Cookies     Meringue Cookies

Time 1h5m

Yield 30

Number Of Ingredients 7

3 egg whites
⅛ teaspoon cream of tartar
4 drops peppermint oil, or to taste
¾ cup white sugar
1 drop red food coloring, or as needed
3 peppermint candy canes, crushed
½ cup chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
  • Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 9.5 g, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 6.9 mg, Sugar 8.3 g

CHOCOLATE CHIP MERINGUE DROPS



Chocolate Chip Meringue Drops image

These are lower in fat than most cookies and do not last long, so be prepared to make them often!

Provided by S.N. Noble

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 3h15m

Yield 40

Number Of Ingredients 5

2 egg whites
½ cup white sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
  • In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
  • Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

Nutrition Facts : Calories 21.7 calories, Carbohydrate 4.1 g, Fat 0.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 3.1 mg, Sugar 3.7 g

MERINGUE DROPS



Meringue Drops image

If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Food coloring, optional
3/4 cup sugar
White pearl or coarse sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

MERINGUE FUDGE DROPS



Meringue Fudge Drops image

Almond-flavored meringue, a fudgy filling and a sprinkling of pistachio nuts make these bite-size morsels a special addition to any holiday dessert tray. -Charlotte Elliott Neenah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4-1/2 dozen.

Number Of Ingredients 11

2 large egg whites
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
FUDGE TOPPING:
1/2 cup semisweet chocolate chips
3 tablespoons butter
2 large egg yolks, lightly beaten
2 tablespoons confectioners' sugar
2 tablespoons chopped pistachio nuts

Steps:

  • Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MERINGUE DROPS



Chocolate Meringue Drops image

Provided by Food Network

Yield 48 drop cookies

Number Of Ingredients 7

4 large egg whites
2 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
2 tablespoons flour
2 teaspoons very finely ground fresh coffee grounds (or powdered instant coffee)
1 tablespoon water
3/4 cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;

ITALIAN MERINGUE DROPS



Italian Meringue Drops image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 400

Number Of Ingredients 9

2 2/3 cups sugar
9 large egg whites
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
3 tablespoons plus 2 1/4 teaspoons coffee extract
2 teaspoons chocolate extract
12 ounces best-quality bittersweet chocolate, coarsely chopped
1 1/2 teaspoons canola oil
2 teaspoons unsweetened Dutch-process cocoa powder

Steps:

  • Preheat oven to 175 degrees. Bring sugar and 2/3 cup water to a boil in a small saucepan. Swirl pan to dissolve sugar. Wash down sides with a wet pastry brush to prevent crystals from forming. Boil until syrup registers 238 degrees on a candy thermometer.
  • Put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on low until foamy. Add cream of tartar. Raise speed to medium-high. Beat until stiff (but not dry) peaks form.
  • With mixer running, slowly pour in hot sugar syrup. Raise speed to high. Beat until cooled, about 10 minutes. Place one-third of meringue in each of 2 bowls. Fold vanilla into 1 bowl. Fold 3 tablespoons coffee extract into other bowl. Sift cocoa over the mixer bowl; add chocolate extract and remaining 2 1/4 teaspoons coffee extract, and beat on high speed until combined.
  • Transfer each batch to a separate pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe 1-inch drops onto baking sheets lined with parchment, spacing about 3/4 inch apart. Bake until hard to the touch but not browned, 5 hours or overnight. Transfer meringues to wire racks; let cool completely. Meringues can be stored in airtight containers up to 1 week.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Stir in oil. Dip bottoms of meringues in melted chocolate; transfer to baking sheets lined with parchment paper to set, about 1 hour.

TOFFEE MERINGUE DROPS



Toffee Meringue Drops image

The original recipe called for mini chocolate chips and crushed peppermint candy. I didn't have those ingredients on hand so I substituted toffee bits. Everyone loved the tasty results!-Bette Richards, Caledonia, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 5

2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup milk chocolate English toffee bits
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour. , Cool completely on pans on wire racks. Store in an airtight container.

Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PINK MERINGUE DROPS



Pink Meringue Drops image

These meringue Valentine's Day kisses are dipped in bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 dozen drops

Number Of Ingredients 7

4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening

Steps:

  • Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
  • In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
  • Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
  • Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
  • Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.

HAZELNUT MERINGUE DROPS



Hazelnut Meringue Drops image

Categories     Cookies     Egg     Dessert     Bake     Low Fat     Hazelnut     Bon Appétit

Yield Makes about 6 Dozen Cookies

Number Of Ingredients 7

Nonstick vegetable oil spray
1/2 cup hazelnuts, toasted, husked
4 large egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons cornstarch

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F. Spray 2 heavy large baking sheets with nonstick vegetable oil spray. Finely grind hazelnuts in processor. Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff and glossy but not dry. Beat in vanilla extract. Sift cornstarch and remaining 1/4 cup of sugar into small bowl. Sift half of cornstarch mixture over meringue mixture. Using rubber spatula, carefully fold into meringue. Sift remaining half of cornstarch mixture over and fold into meringue. Gently fold in nuts.
  • Working in batches, spoon meringue into large pastry bag fitted with large star tip. Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing 1/2 inch apart. Bake until meringues are light golden brown and set, about 35 minutes. Let meringues stand 5 minutes on baking sheets. Carefully transfer meringues to rack and cool completely. (Can be prepared 2 days ahead. Store in air-tight containers at room temperature.)

MERINGUE DROPS



Meringue Drops image

Categories     Sandwich     Side     Bake     Chill     Pastry

Yield makes about 16 drops

Number Of Ingredients 3

1 large egg white, at room temperature
2 tablespoons sugar
1/4 cup heavy cream

Steps:

  • Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
  • Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
  • Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.

MINTY MERINGUE DROPS



Minty Meringue Drops image

These pretty mint green drops are dotted with chocolate chips. My kids don't consider it the Christmas season until I make them.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 6

2 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon vanilla extract
2 to 6 drops green food coloring, optional
1 package (10 ounces) mint chocolate chips

Steps:

  • Lightly grease baking sheets or line with parchment paper; set aside. , In a large bowl, beat egg whites until foamy. Add cream of tartar, beating until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Beat in vanilla and food coloring if desired. Fold in the chocolate chips., Drop by rounded tablespoonfuls 2 in. apart onto prepared baking sheets. Bake at 250° for 30-35 minutes or until dry to the touch. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

CHAI MERINGUE DROPS



Chai Meringue Drops image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield About 60 drops

Number Of Ingredients 11

1 bag English Breakfast tea (or about 1 1/4 teaspoons tea leaves)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
White sanding sugar, for sprinkling

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
  • Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
  • Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.

LEMON-GINGER MERINGUE DROPS



Lemon-Ginger Meringue Drops image

Make and share this Lemon-Ginger Meringue Drops recipe from Food.com.

Provided by Smilyn

Categories     Dessert

Time 1h10m

Yield 32 serving(s)

Number Of Ingredients 6

2 egg whites
1/8 teaspoon ground ginger
1/2 teaspoon vanilla
1/3 cup sugar
1/8 teaspoon cream of tartar
2 tablespoons finely crushed lemon drop candies

Steps:

  • Allow egg whites to stand at room temp for 30 minutes.
  • Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
  • In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
  • Beat with an electric mixer on medium speed until soft peaks form (tips curl).
  • Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
  • Gently fold in candy.
  • Spoon mixture into a decorating bag fitted with a ½ inch round tip.
  • Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
  • Bake both sheets on separate racks in preheated oven for 10 – 15 minutes.
  • Turn off oven and let cookies dry in oven with door closed for 1 hour.
  • Transfer cookies to wire rack and let cool completely.
  • To store: Place cookies in layers separated by waxed paper in an airtight container.
  • Store at room temp for up to 3 days.

Nutrition Facts : Calories 9.4, Sodium 3.4, Carbohydrate 2.1, Sugar 2.1, Protein 0.2

CHOCOLATE MERINGUE DROPS



CHOCOLATE MERINGUE DROPS image

Categories     Cookies     Chocolate     Dessert     Bake     Wheat/Gluten-Free

Yield 12-18 cookies

Number Of Ingredients 5

2 extra-large egg whites
1/2 cup granulated sugar
6 ounces semisweet chocolate chips, melted
1/2 tsp vanilla extract
1 generous cup chopped walnuts

Steps:

  • Preheat oven to 350 F. and place a rack in the lower third of the oven. Cover two heavy-duty baking sheets with parchment paper. In a small bowl, beat the egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir the melted chocolate, vanilla extract and chopped nuts into the egg whites. Drop spoonfuls of batter, 1-1/2--2 Tbs. each, onto the parchment paper and bake until the tops are dry, 12-15 minutes. Do not overbake. Cool completely in the pan before removing with a spatula.

DARK CHOCOLATE MERINGUE DROPS



Dark Chocolate Meringue Drops image

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. Make Ahead Tip: These are best enjoyed fresh, but can be stored flat with wax paper between layers in an airtight container for up to 3 days or in the freezer for up to 3 weeks. Thaw before serving.

Provided by @MakeItYours

Number Of Ingredients 8

5 ounces bittersweet chocolate (60-75% cacao) divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process) sifted after measuring if lumpy
3 tablespoons cocoa nibs (see Shopping Tip), optional
1/3 cup egg whites (about 3 large) at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon vanilla extract
Tip: Shopping tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
  • Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see Tip). Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
  • Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
  • Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
  • Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

MINTY MERINGUE DROPS



Minty Meringue Drops image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 6

2 - egg whites
1/4 teaspoon(s) cream of tartar
3/4 cup(s) sugar
1/8 teaspoon(s) vanilla
2-6 - drops green food coloring, optional
1 package(s) 10 ounces mint chocolate chips

Steps:

  • Lightly grease baking sheets or line with parchment paper; set aside. In a large bowl, beat egg whites until foamy. Add cream of tartar, beating until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Beat in vanilla and food coloring, if desired. Fold in chocolate chips.
  • Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake at 250F for 30-35 minutes or until dry to the touch. Remove to wire racks to cool. Store in an airtight container.

TOFFEE MERINGUE DROPS



Toffee Meringue Drops image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 5

2 - egg whites
1/8 teaspoon(s) cream of tartar
1/2 cup(s) sugar
1/2 cup(s) milk chocolate english toffee bits
1/2 cup(s) finely chopped pecans

Steps:

  • Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
  • Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour.
  • Cool completely on pans on wire racks. Store in an airtight container.

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