Simple ingredients with a bit of culinary technique turn into something magical. These Toffee Meringue Kisses are light, airy, and a beautiful addition to any holiday dessert tray.
Ingredients
- 6 egg whites, at room temperature
- 1/2 tsp (2mL) cream of tartar
- 1-1/2 cups (375 mL) fine granulated sugar
- 3/4 cup (175 mL) mini chocolate chips
- 3/4 cup (175 mL) chopped pecans
- 3/4 cup (175 mL) toffee bits
- Cocoa, for dusting (optional)
Method
- Beat egg whites and cream of tartar in large bowl with electric mixer until soft peaks form.
- Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
- Gently fold in chocolate chips, pecans and toffee bits all at once until well combined.
- Pipe or drop spoonfuls onto parchment-lined baking sheet. The cookies can be placed fairly close together as they do not spread very much.
- Bake in preheated 250°F (120°C) oven for 35 to 40 minutes. If cookies start to brown, reduce heat to 225°F (110°C).
- Turn off oven and leave cookies to dry in oven with door slightly open for at least 2 hours.
- If desired, sprinkle cocoa through a sieve over cookies before serving.
Tips
- If you can’t find fine granulated sugar, use food processor to grind regular granulated sugar to a fine powder. Or substitute granulated sugar.
- When beating egg whites, to determine if sugar has dissolved, rub egg whites between your thumb and index finger; the mixture should not feel gritty.
- Avoid making meringue cookies on a really humid day or they will be very sticky.
Recipe courtesy of Manitoba Egg Farmers