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    Source of Recipe


    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


    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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