Chocolate Toffee Meringue Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch kosher salt
- 1 cup confectioners' sugar
- 1 teaspoon bourbon vanilla extract (or pure vanilla extract)
- 3 chocolate-covered toffee candy bars, finely chopped (about 4 ounces)
Instructions
- Preheat the oven to 250 degrees F. Line 2 baking sheets with silicone liners or parchment paper.
- In the clean bowl of a stand mixer (you could also use a hand-held mixer), beat the egg whites on medium-high until they begin to foam. Add in the cream of tartar and salt and continue to beat until the whites become light and fluffy, 3 to 4 minutes.
- With the machine on medium speed, gradually add in the sugar and extract. Turn the machine to medium-high again and beat until the whites become nice and glossy, 7 to 10 minutes.
- Gently fold in the chocolate covered toffee pieces. Using 2 teaspoons, dollop the meringue (in about 1 1/2-inch balls) onto the prepared baking sheet an inch apart from each other.
- Place the meringue in the oven to bake for 2 hours. Once the meringue cookies are dry to the touch, turn off the oven, leave the door ajar and let them sit in there for another hour.
- Remove the cookies and enjoy at once, or store in an airtight container and eat them later.
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