TOFFEE MERINGUE DROPS
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
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
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