What do you do with all the egg whites from the Leche Flan you make? This is a question often asked by friends who follow me on social media and try my recipes from my cookbooks and this blog. One of the things I bake with the leftover egg whites are these Meringue Cookies with Toffee Bits. I have been baking these scrumptious dessert treats for a while now, that I had forgotten to share it with you, my dear readers. But today, there’s still time to make these as a Valentine’s day treat for your sweetie or the ones you love. And even if it’s the day after or weeks after the day of hearts, don’t hesitate to bake these, as well. After all, love should be celebrated every day.
If you’ve never baked any sort of meringue before, this is a safe way to start. You don’t even have to bake these meringue cookies in a heart-shaped form. You can shape them in circles, ovals or any way you prefer. But back to the baking process. It’s essential that you start with pure, clean egg whites – there should not be a trace or a drop of yolks in them. If you accidentally drop a tinge of the yellow yolk into these whites, then don’t attempt to make meringue because your cookies will collapse. You also need an electric mixer – either a stand mixer or a hand mixer will do. Once you’re beating the egg whites to soft, stiff peaks, you want to make sure there are no more tiny bubbles in the mixture and you have a silky, pearly-white sheen on the whites. Baking is easy at a low heat for half an hour. When you’re done baking, resist the urge to open the oven. Leave the oven door shut for one hour. Believe me, the self-control for a whole hour is well worth the wait.
The point of all these is that you’re making meringue cookies, homemade with love. You don’t have to wait for Valentine’s day to bake these sweet treats. You can bake them all year round. Love is felt every single day by your beating heart. And, life is too short to wait. Life is unexpected, fleeting and often things are temporary. The moments you are experiencing now can be gone quickly, replaced by other moments which might not be the same and make you regret you waited too long to do this or that for the one you love. Moment by moment, we have the chance to love. And that’s all that matters.
Meringue Cookies with Toffee Bits
- Cake stand mixer
- Large baking sheet
- Heart-shaped cookie cutters
- 2 egg whites from 2 whole eggs
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated white sugar
- 1/2 cup Heath English Toffee Bits
- 1/2 cup finely chopped pecans
- In a large bowl, using a stand or hand cake mixer, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Using a spatula, gently fold in by hand the toffee bits and pecans.
- For Valentine's use a heart-shaped cookie mold to shape into hearts, dropping them 2 inches apart onto parchment paper-lined baking sheets. Or if baking on regular occasions, drop by rounded teaspoonfuls on baking sheet. Bake at 250 degrees for 25 -30 minutes or till set and dry. Turn off the oven. Leave the cookies in the oven for 1 hour.
- After 1 hour, cool completely on wire racks to maintain its crispness. Store in an airtight container when the cookies have cooled.
- Cook's Comments: If pecans are not available, try substituting unsalted cashew nuts, finely chopped. If there are nut allergies, omit the nuts completely. If you have more than 2 egg whites and wish to bake more meringue cookies, multiply the ingredients in this recipe and bake according to instructions above.
*Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]