These Toffee and Chocolate Meringues are gluten and nut free, depending on the brand of toffee bits that you use. They are light, low in fat, and delightfully airy and delicious.
These cookies came together really fast. You start by whipping some egg whites until they form stiff peaks, slowly incorporating the sugar, and then adding the vanilla. Once that is added and you have stiff, shiny egg whites, you gently mix in the chips and the toffee. Easy peasy!
Ingredients
- 2 large egg whites
- ⅔ cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 cup toffee bits
- 1 teaspoon pure vanilla extract
Instructions
- Beat egg whites until stiff peaks form, and then 1 TBSP at a time, add sugar into the mixer while it is running. After the sugar is completely incorporated into the egg whites, add in your vanilla.
- Using a wooden spoon, very gently mix in the toffee and chocolate chips.
- Spoon tablespoons of the mixture onto a parchment lined cookie sheet. Place in a preheated oven at 350 degrees, and then turn OFF the oven. Leave the cookies, undisturbed, overnight. Don’t peek!!
- Remove cookies in the morning and place in a large baggies or other airtight container.
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