Recipes | CTV Morning Live Atlantic
- 6 egg whites, at room temperature
- ½ cups (2.5 ml) cream of tartar
- 1 ½ cups (373 ml) fine granulated sugar
- ¾ cup (175 ml) mini chocolate chips
- ¾ cup (175 ml) chopped pecans
- ¾ cup (175 ml) toffee bits
- Cocoa, for dusting
- Preheat oven to 250°F (120°C).
- Beat egg whites and cream of tartar in large bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
- Gently fold in chocolate chips, pecans and toffee bits all at once until well combined.
- Pipe or drop spoonfuls onto parchment-lined baking sheet. The cookies can be place fairly close together as they do not spread very much.
- Bake in preheated 250°F (120°C) oven for 35 to 40 minutes. If cookies start to brown, reduce heat to 225°F (110°C).
- Turn off oven and leave cookies to dry in oven with door slightly open for at least 2 hours.
- Sprinkle cocoa through a sieve over cookies before serving.
- 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 1inch (1.5 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 1 to 1-1/2 inches (2.5 to 4 cm) at the base.
- Avoid making meringue cookies on a really humid day or they will be very sticky.