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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: 
Ingredients
  • 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
Instructions
  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.
Notes
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.

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