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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 36 |
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The original recipe called for mini chocolate chips and crushed peppermint candy. I didn't have those ingredients on hand so I substituted toffee bits. Everyone loved the tasty results!Bette Richards, Caledonia, Ontario Ingredients:
2 egg whites |
1/8 teaspoon cream of tartar |
1/2 cup sugar |
1/2 cup milk chocolate english toffee bits |
1/2 cup finely chopped pecans |
Directions:
1. Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour.
3. Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.
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