“So delicious, you just can't stop at one or two!!”
60 Kisses

Ingredients Nutrition

  • 6 egg whites, room temperature
  • 12 teaspoon cream of tartar
  • 1 12 cups fine sugar
  • 34 cup chopped pecans
  • 34 cup mini chocolate chip
  • 34 cup toffee pieces
  • cocoa, for dusting


  1. Preheat to 250°F.
  2. Whip egg whites and cream of tartar together until the egg whites form soft peaks. Gradually add sugar 1 tablespoon at a time. Whip the egg whites until they are very firm and glossy. Feel the egg whites to make sure the sugar is dissolved -- the mixture should not be too gritty.
  3. Gently fold in the chocolate chips, nuts, and toffee bits all at once until well combined.
  4. Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much, so you can put them fairly close together. Bake for 35 or 40 minutes. If cookies start to brown, reduce heat to 225°F.
  5. Turn off oven and leave cookies in the oven with the door slightly open (you can use a ball of foil to hold the door open). Leave the cookies to dry out in the warm oven for at least two hours, more time if needed. Dust and serve.

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