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Toffee Meringue Drops

Total Time

Prep: 25 min. Bake: 25 min. + standing


3 dozen

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
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  • 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-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.

Nutrition 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.

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