Toffee Meringue Kisses – Bouchées de meringue au caramel

Toffee Meringue Kisses - Bouchées de meringue au caramel
These toffee meringue kisses are melt-in- your mouth delicious. Just when you thought meringue couldn't get any better someone thinks of adding chocolate chips, toffee bits and pecans!
Serves: 60
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Beat egg whites and cream of tartar in large bowl until soft peaks form.
  2. 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.
  3. Gently fold in chocolate chips, nuts and toffee bits all at once until well combined.
  4. 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.
  5. Bake in a preheated 120°C oven for 35 to 40 minutes. If cookies start to brown, reduce heat to 110°C.
  6. Turn off oven and leave cookies in the oven with the door slightly open.
  7. 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.
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 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.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.