Toffee Meringue Kisses

Kitchen Tested
  • Yield 40 (1-inch) pieces
  • Prep 10 mins
  • Cook 40 mins

Low-fat, light and airy kisses are laced with milk chocolate toffee bits.

Mark Boughton Photography / styling: Teresa Blackburn


3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup milk chocolate toffee bits


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form. Add sugars, 1 tablespoon at a time, beating until stiff peaks form. Fold in toffee bits.
  3. Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan. Bake 40 minutes, or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.



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