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Toffee Meringue Kisses

Just when you thought meringue couldn't get any better someone thinks of adding chocolate chips, toffee bits and pecans! These toffee meringue kisses are melt-in- your mouth delicious. Be prepared to barter kisses for kisses!


6egg whites, at room temperature
1/2 tsp (2.5 mL) 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


Step 1
Preheat oven to 250°F (120°C).

Step 2
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 place fairly close together as they do not spread very much.

Step 3
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.

Step 4
Sprinkle cocoa through a sieve over cookies before serving.

  • 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.
  • If you don’t have a piping bag, cut a 1inch (1.5 cm) hole in the corner of a large Ziploc freezer bag, fill with cookie mix and gather at the top to form a piping bag. Cookies should be about 1 to 1-1/2 inches (2.5 to 4 cm) at the base.
  • Avoid making meringue cookies on a really humid day or they will be very sticky.

Nutrition Facts

Fat:3 g
Saturated Fat:1 g
Trans Fat:--
Sodium:18 mg
Sugars:7 g
Protein:1 g
Carbohydrate:9 g
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