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

Toffee Meringue Drops Recipe

Read Reviews (9)
4.5 9
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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 36 servings

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

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.

Directions

  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

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.

Reviews for Toffee Meringue Drops(9)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
Reviewed Dec. 14, 2010

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

MY REVIEW
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
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
Reviewed Dec. 13, 2010

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

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