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    TOFFEE MERINGUE COOKIES


    Source of Recipe


    Internet


    Recipe Introduction


    Double recipe. Dec. 2017


    List of Ingredients


    • 3 large egg whites at room temperature
    • 1/8 t. cream of tartar
    • 1/2 t. vanilla
    • 1/8 t. salt
    • 3/4 C. sugar
    • 1/2 C. chocolate covered toffee bits - or more


    Instructions


    1. Preheat oven to 250 degrees
    2. Beat egg whites and cream of tartar in deep bowl until just soft peaks form.
    3. Add vanilla and salt. Add sugar 1 T. at a time while mixer is running.
    4. Scrape inside of bowl and beat another 15 seconds until meringue forms stiff peaks.
    5. Fold in toffee bits.
    6. Line 2 baking sheets with parchment paper.
    7. Drop meringue by the spoon full (about golf ball size) onto sheets or fill a piping bag with a large tip.
    8. Bake until meringues feel dry and set when touched but are still pale, 30 - 35 minutes. Switch pan positions halfway through.
    9. Turn off oven, open door and let cookies stand about 10 minutes. Let cool on pans.
    10. Make ahead, up to 2 days, store in airtight container.


 

 

 


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