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Toffee Meringue Drops

 Toffee Meringue Drops
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
36 ServingsPrep: 25 min. Bake: 25 min. + standing


  • 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


  • 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.
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.