Toffee Meringue Drops Recipe

4.5 9 8
Toffee Meringue Drops Recipe
Toffee Meringue Drops Recipe photo by Taste of Home
Publisher Photo

Toffee Meringue Drops Recipe

Read Reviews
4.5 9 8
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + standing

Ingredients

  • 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

Directions

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. Yield: 3 dozen.
Originally published as Toffee Meringue Drops in Taste of Home Christmas Annual

Nutritional Facts

1 cookie: 39 calories, 2g fat (1g saturated fat), 2mg cholesterol, 16mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.
Originally published as Toffee Meringue Drops in Taste of Home Christmas Annual

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forToffee Meringue Drops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
insomniaticArchaeopteryx User ID: 7382670 167776
Reviewed Aug. 30, 2013

"They tasted very nice, however they were a bit chewy in the middle. The toffee and nuts add nice flavour to the cookies!"

MY REVIEW
sewhiting User ID: 5048935 186960
Reviewed Dec. 14, 2010

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

MY REVIEW
deb122367 User ID: 4346357 185283
Reviewed Dec. 14, 2010

"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."

MY REVIEW
ktycooks User ID: 4800596 166434
Reviewed Dec. 13, 2010

"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!"

MY REVIEW
coffeekans User ID: 3589058 101212
Reviewed Dec. 13, 2010

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

MY REVIEW
Ginny_in_PA User ID: 3899483 186959
Reviewed Dec. 12, 2010

"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."

MY REVIEW
ski519 User ID: 2670120 166432
Reviewed Dec. 11, 2010

"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!"

MY REVIEW
carlaw User ID: 1297621 185280
Reviewed Dec. 11, 2010

"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!"

MY REVIEW
BRDJD User ID: 4527228 185277
Reviewed Dec. 11, 2010

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

Loading Image