Toffee Meringue Kisses

35 minutes
15 minutes
Recipe developed for BC Egg by

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.


  • 6 egg whites, at room temperature
  • 1/2 tsp (2.5 mL) cream of tartar
  • 1 1/2 cups (375 mL) fine granulated sugar
  • 3/4 cup (175 mL) mini chocolate chips
  • 3/4 cup (175 mL) chopped pecans
  • 3/4 cup (175 mL) toffee bits
  • Cocoa, for dusting


  1. Preheat oven to 250°F (120°C).
  2. 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.
  3. Gently fold in chocolate chips, pecans and toffee bits all at once until well combined. Pipe or drop spoonfulls onto parchment-lined baking sheet. The cookies can be place fairly close together as they do not spread very much.
  4. 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.
  5. Sprinkle cocoa through a sieve over cookies before serving.


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.


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