Toffee Meringues

Each year when the Dallas Morning News publishes the result of its cookie contest I check out the winners, think about trying a few, and then toss the paper.

Only, this year I actually tried one of the winning recipes. And it is fabulous, dahling. Easy. Gluten free. 40 Calories.

Did I mention easy? These are a cinch to whip up. The only catch is you have to leave them in the oven for an hour after their baking time, so that's it for baking for a while.

Of course, it also means you can walk away for an hour (or more, really) without worry. I doubled the recipe and squeezed the whole batch onto three sheets. I have a convection now (joy!) so I can do that kind of thing.

The first time I made these John said they were the best meringues he's ever had. The second time I made them he said they are one of the best cookies he's ever had.

They're not exactly pretty, but their light texture and color provide a nice contrast to more traditional cookies on a buffet or goodie plate. So just try them.

Here is the recipe:

Toffee Meringue Drops
3 egg whites, at room temperature
1/8 tsp. cream of tartar
1/2 c. sugar
1/2 c. finely chopped toasted pecans
1/2 c. English toffee bits (sold next to chocolate chips)

Preheat oven to 250 F. Line cookie sheets with parchment paper.
In large bowl, beat egg whites and cream of tartar on medium speed until soft peacks form.
Gradually add the sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form and the sugar is dissolved, about 6 minutes.
Gently fold in the nuts and toffee bits.
Drop by tablespoon 2 inches apart onto the lined cookie sheets.
Bake 25-30 minutes, until set and dry. Turn off the oven and leave the cookies in for 1 hour, to finish drying.
Remove sheets from oven and continue to cool on wire racks.
Store in an airtight container.
Makes 2 dozen (or more).

FYI, Dolores Massey of Wills Point submitted this cookie to the contest. Thanks, Dolores!