|Time to Cook:||20|
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These meringues are crispy and light, with sweet toffee bits, chocolate chips and pecans!
While these cookies don’t take long to bake, they do take 2 hours to cool in the oven, so be sure to plan your baking accordingly.
If you can’t find fine granulated sugar, use a 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, fill a large zip top freezer bag with cookie mix and gather at the top. Snip off the corner of the bag to make a 1inch (1.5 cm) hole 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.