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Ingredients
- 3 egg whites at room temperature
- 1/8 t. cream of tartar
- 1/2 c. sugar
- 1/2 c. chopped toasted pecans
- 1/2 c. English toffee bits
Details
Servings 2
Preparation
Step 1
Preheat oven to 250 degrees. Line cookie sheets with parchment paper. In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar 1 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 tablespoons 2 inches apart on the lined cookie sheets. Bake 25-30 minutes, until set and dry. Turn off the oven and leave cookies in oven for 1 hour to finish drying. Remove the pans from the oven and continue to cool on wire racks. Store in an airtight container.
Each cookie only has 40 calories each
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