- Prep Time:
- 15 min
- Cook Time:
- 35 min
- 6 egg 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
Preheat oven to 250°F (120°C).
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.
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.
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.