Ingredients:

6 egg whites, at room temperature
1/2 tsp (2mL) 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 bit
Cocoa, for dusting

Instructions:

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. Gently fold in chocolate chips, pecans and toffee bits all at once until well combined. Pipe or drop spoonfuls onto parchment-lined baking sheet. The cookies can be placed fairly close together as they do not spread very much.

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. Sprinkle cocoa through a sieve over cookies before serving.

Makes 60 cookies

Recipe courtesy of Egg Farmers of Canada

Tips:

• If you can’t find fine granulated sugar, use 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, cut a 1-inch (2.5 cm) hole in the corner of a large Ziploc freezer bag, fill with cookie mix and gather at the top 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.

Nutrients per cookie:

Calories: 63
Carbohydrate: 9 g
Fat: 3 g
Protein: 1 g
Sodium: 18 mg
Fibre: 0 g
Sugars: 7 g