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

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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
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 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

Nutritional Facts

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


Reviews for Toffee Meringue Drops

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
insomniaticArchaeopteryx
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
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
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
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
Reviewed Dec. 13, 2010

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

MY REVIEW
Ginny_in_PA
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
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
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
Reviewed Dec. 11, 2010

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

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