- 6 egg whites, at room temperature
- ½ cup cream of tartar
- 1½ cups fine sugar
- ¾ cup chopped pecans
- ¾ cup mini chocolate chips
- ¾ cup toffee bits
- cocoa for dusting
- Beat egg whites and cream of tartar in large bowl until soft peaks form.
- Gradually add sugar, ¾ tablespoon at a time. Beat egg whites until they are firm and glossy. Rub egg whites between your thumb and index finger to make sure the sugar is dissolved; the mixture should not be too gritty.
- Gently fold in chocolate chips, nuts and toffee bits all at once until well combined.
- Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much so you can put them fairly close together.
- Bake in a preheated 120°C oven for 35 to 40 minutes. If cookies start to brown, reduce heat to 110°C.
- Turn off oven and leave cookies in the oven with the door slightly open.
- Leave the cookies to dry out in the warm oven for at least 2 hours (more time may be needed). Dust with cocoa and serve.
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 1½ 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 2½ - 4 cm at the base.
Avoid making meringue cookies on a really humid day or they will be very sticky.