Thursday, November 10, 2011

Toffee Almond Meringue Cookies

For years I have been seeing recipes for meringue cookies and always wanted to give them a try. This year I came across the perfect recipe and decided that it was time to make these delicious little treats. Filled with two of my favorite things in the world: toffee bits and almonds, I knew this was going to be the perfect recipe. The cookies didn't just taste wonderful, but also looked wonderful. The toffee bits gave the cookies a chewy texture which balanced perfectly with the crunch of the almonds. If you like meringue cookies, be sure to give these a try.

Toffee Almond Meringue Cookies:

  • 4 egg whites

  • 1/4 teaspoon cream of tartar

  • 1 cup sugar

  • 1 cup milk chocolate English toffee bits

  • 1 cup finely chopped almonds

  • In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablesponn at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved, about 6-8 minutes. Fold in toffee bits and almonds.
    Drop by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 250 degrees for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
    Cool completely on pans on wire racks. Store in an airtight container.

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