Chocolate Toffee Meringue Cookies {Gluten & Nut Free}
If you have around 45 minutes to spend in the kitchen, Chocolate Toffee Meringue Cookies {Gluten & Nut Free} might be an outstanding gluten free and fodmap friendly recipe to try. For 6 cents per serving, you get a hor d'oeuvre that serves 48. One portion of this dish contains approximately 0g of protein, 3g of fat, and a total of 52 calories. Plenty of people made this recipe, and 1710 would say it hit the spot. A mixture of semisweet chocolate chips, egg whites, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Budget Gourmet Mom. Taking all factors into account, this recipe earns a spoonacular score of 2%, which is improvable. Gluten-Free White Chocolate Toffee Macadamia Nut Cookies, Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), and Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free) are very similar to this recipe.
Servings: 48
Ingredients:
1/2 cup butter
2 large egg whites
2/3 cup granulated sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup toffee bits (recipe below)
1/4 teaspoon pure vanilla extract
Equipment:
baking paper
hand mixer
baking sheet
bowl
oven
aluminum foil
meat tenderizer
wooden spoon
ziploc bags
rolling pin
sauce pan
Cooking instruction summary:
Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper or silicon baking mats and set aside.In the bowl of an electric mixer, beat the egg whites until stiff peaks form. Gradually add about half of the sugar, gently sprinkling it over the whipping egg whites. Add the vanilla extract, then continue gradually adding the remaining sugar, until the meringue is very shiny and stiff. Gently fold in the chocolate chips and toffee bits.Spoon one tablespoon of meringue onto the lined baking sheets, then repeat with the rest of the meringue, leaving 1-inch of space between cookies. Place the baking sheets in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight (or for a minimum of 6 hours), undisturbed (DO NOT OPEN THE OVEN DOOR!). Gently remove the cookies from the baking sheets and store in an airtight container.Line a baking sheet with foil or a silicone baking mat and set aside.Combine the butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until the butter is melted. Continue cooking and stirring for 5 to 7 minutes, or until the candy is the color unblanched almonds. Immediately pour the candy, without scraping the saucepan, onto the lined baking mat. Cool completely.Break the cooled toffee into pieces: Break the toffee into large pieces and place them in a sturdy plastic bag. Using a rolling pin/meat tenderizer/other heavy object, pound the toffee until broken into small pieces. Store the pieces in an airtight container until ready to use.
Step by step:
1. Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper or silicon baking mats and set aside.In the bowl of an electric mixer, beat the egg whites until stiff peaks form. Gradually add about half of the sugar, gently sprinkling it over the whipping egg whites.
2. Add the vanilla extract, then continue gradually adding the remaining sugar, until the meringue is very shiny and stiff. Gently fold in the chocolate chips and toffee bits.Spoon one tablespoon of meringue onto the lined baking sheets, then repeat with the rest of the meringue, leaving 1-inch of space between cookies.
3. Place the baking sheets in the preheated oven and then turn the oven off. Leave the cookies in the oven overnight (or for a minimum of 6 hours), undisturbed (DO NOT OPEN THE OVEN DOOR!). Gently remove the cookies from the baking sheets and store in an airtight container.Line a baking sheet with foil or a silicone baking mat and set aside.
4. Combine the butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until the butter is melted. Continue cooking and stirring for 5 to 7 minutes, or until the candy is the color unblanched almonds. Immediately pour the candy, without scraping the saucepan, onto the lined baking mat. Cool completely.Break the cooled toffee into pieces: Break the toffee into large pieces and place them in a sturdy plastic bag. Using a rolling pin/meat tenderizer/other heavy object, pound the toffee until broken into small pieces. Store the pieces in an airtight container until ready to use.
Nutrition Information:
covered percent of daily need
