Chocolate Toffee Meringue Cookies

What makes the perfect meringues even better? Toffee, of course. Just try making these cookies on a dry day for the best results; humidity can make them a little sticky.

Recipe courtesy Megan Palmer for Cooking Channel
TOTAL TIME: 3 hr 10 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 2 hr
 
YIELD: 24 to 26 cookies
LEVEL: Easy

ingredients

  • 1 cup confectioners' sugar
  • 1 teaspoon bourbon vanilla extract (or pure vanilla extract)
  • 3 chocolate-covered toffee candy bars, finely chopped (about 4 ounces)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

1. Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone liners or parchment paper.

2. In the clean bowl of a stand mixer (you could also use a hand-held mixer), beat the egg whites on medium-high until they begin to foam. Add in the cream of tartar and salt and continue to beat until the whites become light and fluffy, 3 to 4 minutes.

3. With the machine on medium speed, gradually add in the sugar and extract. Turn the machine to medium-high again and beat until the whites become nice and glossy, 7 to 10 minutes.

4. Gently fold in the chocolate covered toffee pieces. Using 2 teaspoons, dollop the meringue (in about 1 1/2-inch balls) onto the prepared baking sheet an inch apart from each other.

5. Place the meringue in the oven to bake for 2 hours. Once the meringue cookies are dry to the touch, turn off the oven, leave the door ajar and let them sit in there for another hour.

6. Remove the cookies and enjoy at once, or store in an airtight container and eat them later.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.