Toffee Meringue Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/8 tsp Cream of tartar
  • 1/8 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Desserts

  • 1/2 cup Chocolate covered toffee bits

Found on yourhomebasedmom.com

Description

Ingredients

• 3 large egg whites, at room temperature
• ⅛ teaspoon cream of tartar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¾ cup sugar
• ½ cup chocolate covered toffee bits

Directions

• Preheat oven to 250°.
• Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
• Add vanilla and salt. Add sugar 1 Tbsp at a time while mixer is running.
• Scrape inside of bowl and beat another 15 seconds. Beat until meringue forms stiff peaks
• Fold in toffee bits.
• Line 2 baking sheets with parchment paper
• Drop meringue by the spoon full (about golf ball size) onto sheets or fill a piping bag with a large tip.
• Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.
• Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
• Make ahead: Up to 2 days, stored airtight.