Toffee Meringue Drops Recipe

Toffee Meringue Drops Recipe Toffee Meringue Drops Recipe photo by Taste of Home Rating 5

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

This recipe is:

Diabetic Friendly

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Toffee Meringue Drops Recipe
  • Prep: 25 min. Bake: 25 min. + standing
  • Yield: 36 Servings
25 25 50

Ingredients

  • 2 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

Directions

  • 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 at 250° for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
  • Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 39 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 16 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Toffee Meringue Drops in Taste of Home Christmas Annual Annual 2009

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Reviews for Toffee Meringue Drops

Toffee Meringue Drops Recipe

Toffee Meringue Drops

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(1-8) of 8 reviews

Reviewed on Dec. 14, 2010 by sewhiting

These are wonderful cookies and a great way to use up egg whites. They didn't last long!

Reviewed on Dec. 14, 2010 by deb122367

These are fantastic. Like another poster, I used 1/2 mini chocolate chips and 1/2 toffee bits. I doubled the recipe and ended up with PERFECT meringues. They were much lighter than the ones pictured. I probably ended up with three dozen when I doubled it, so less than the recipe calls for. I used a small cookie scoop to drop them. Fantastic recipe.

Reviewed on Dec. 13, 2010 by ktycooks

my cookies turned out tough and too chewy. I did use powdered egg mix so that might be the problem. Super easy to make, hope yours turn out better!

Reviewed on Dec. 13, 2010 by coffeekans

Good but only got 20 cookies, very crumbly so probably will not make again.

Reviewed on Dec. 12, 2010 by Ginny_in_PA

I thought these were very good. I didn't have chocolate toffee bits, so I substituted 1/4 cup each of toffee bits and mini chocolate chips, which worked great.

Reviewed on Dec. 11, 2010 by ski519

I love this recipe and I have been making them for years! Just love them! Can I use a 1/2 cup of Splenda in place of the sugar? Thanks!

Reviewed on Dec. 11, 2010 by carlaw

I would like to try this recipe with the chocolate chips and peppermint candy. Would you use the same amount as the toffee bits (1/2 cup chips and/or candy)? Thank you!

Reviewed on Dec. 11, 2010 by BRDJD

A delightful variation of an old favourite. The nuts can be varied for different flavours.

 
 

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