While these are not exactly what you’d call difficult, and they certainly use egg whites and sugar, they also add a few other ingredients that make these fun and unique!
· 5 egg whites
· 1 t vanilla
· 1 ¼ cup sugar
· 3 T dark chocolate powder
· 1 8 oz bag of Heath Bar toffee bits (If you don’t have a bag you can smash up a few Heath bars for this – you’re looking for about 1 1/3 – 1 ½ cups worth.)
DirectionsPut the egg whites into a glass bowl and whip until they start to get foamy. Add in the vanilla and gradually add in the sugar and continue beating until the mixture forms stiff peaks. Be prepared for this to take a while – maybe 10 minutes.
Once you’ve got nice peaks, gently fold in the dark chocolate powder and stir (gently) until it’s mixed in there.
Then gently fold in the toffee bits, just until they’re evenly distributed.
Place tablespoon-sized peaks onto a cookie sheet lined with parchment paper. They won’t really spread so you can keep them fairly close to one another. Bake at 300 for about 35 minutes, until the bottoms get lightly brown and the cookies are dry on the outside.
Let them cool completely on the cookie sheet, then transfer then to an airtight container.
Makes about 80 cookies. Yes 80. It’s a lot. Feel free to cut down the recipe 😊