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Toffee Meringue Drops Recipe

Toffee Meringue Drops Recipe

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 YIELD:36 servings


  • 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


  • 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.

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.