Toffee Meringue Cookies {with Toffifee!}
Chewy. Crispy. Airy. My Toffee Meringue Cookies with Toffifee are a mouthwatering indulgence that combines a classic meringue kiss with creamy toffee candy and a flaky butter cookie base! They are simple to make, and even simpler to eat. These elegant treats are perfect for a special occasion and are sure to impress even your pickiest guests!
To make this recipe you will need:
Butter Cookie Base:
- Flour
- Butter
- Egg yolk
- Salt & cold water
Meringue:
- Egg whites
- Sugar
- Vanilla
- Salt
Your frequently asked questions:
What are “stiff peaks” when making a meringue?
Stiff peaks are the term for a meringue that has become a thick, smooth, and shiny consistency where it can stand on its own. A good test to ensure you have reached this stage is to lift up your whisk with the meringue and see if the meringue holds its shape without falling.
Are Toffee Meringue Cookies gluten-free?
Meringue is gluten-free however these cookies are made with a butter cookie base that is made with standard all-purpose flour which contains gluten. To make this recipe gluten free you can replace the flour with a 1:1 gluten-free flour blend and use toffee candies that you know are made without gluten.
Can I make Toffee Meringue Cookies ahead of time?
Absolutely! Toffee Meringue Cookies, like any other meringues, can be made ahead of time and stored in an air-tight container for up to 3 days. Humidity is not a meringue’s best friend and so, for optimal quality, I recommend making them on a day where it is not too humid to preserve that dry and smooth outer meringue shell.
Can I freeze Toffee Meringues?
Yes! Toffee Meringue Cookies can be stored in a freezer-safe bag for up to 2 months in the freezer. To thaw, simply allow them to come to room temperature.
Let’s make some Toffee Meringue Cookies!
To make the Butter Cookie Base:
In a large bowl, cut butter into flour with your hands or a pastry cutter. Add egg yolk, cold water, and salt. Bring dough together into a ball.
Cover with plastic wrap and refrigerate while you make the meringue topping.
For the Meringue Topping:
In the bowl of a stand mixer, beat egg whites with salt until foamy. Gradually add the sugar, until stiff peaks form. Add vanilla extract.
Place meringue into piping bag with a star tip. Set aside.
Assembly:
Preheat your oven to 325F (300F convection bake). Line 2 baking sheets with parchment paper. Set aside.
Sprinkle flour onto clean flat surface for dough rolling. Roll out the dough to a thickness of ~3mm.
Using a small, round cookie cutter, cut into ~4cm (diameter) disks. Place onto cookie sheets lined with parchment paper, spacing each cookie ~5cm apart.
Place one Toffee candy (such as Toffifee) on top of each dough round.
Pipe a dome of meringue over each Toffee candy, covering the cookie biscuit.
Sprinkle meringue domes lightly with cocoa and bake the cookies for about 25 minutes in your oven preheated to 325 F. Reduce oven temperature to 300F and cook for another 15 minutes.
Turn off oven and leave cookies in the oven to continue to cool/dry (note: be sure to leave oven door propped open to allow heat to slowly escape).
Enjoy!
Also check out:
- Classic Meringue Kisses
- Chocolate Dipped Peppermint Meringues
- The Ultimate Pumpkin Spice Tea Cake *made with Meringue Topping!
Toffee Meringue Cookies {with Toffifee!)
Ingredients
Cookie Base
- 1.5 cups (180g) All-purpose Flour
- 1/2 tsp salt
- 1/2 cup (125g) Unsalted Butter cold, cubed
- 1 Egg Yolk
- 2 tbsp Cold Water
Meringue Topping
- 3 Egg whites
- 3/4 cup (150g) Sugar
- 1 tsp Vanilla Extract
- pinch of salt
Additional
- 10-12 Toffee Candies (such as Toffifee)
- Cocoa for sprinkling
Instructions
To make the Cookie Base:
- In a large bowl, cut butter into flour with your hands or a pastry cutter. Add egg yolk, cold water, and salt. Bring dough together into a ball.
- Cover with plastic wrap and refrigerate while you make the meringue topping.
Meringue Topping
- In the bowl of an electric stand mixer, beat egg whites with salt until foamy. Gradually add the sugar, until stiff peaks form. Add vanilla extract.
- Place meringue into piping bag with a star tip. Set aside.
Assembly
- Preheat your oven to 325F (300F convection bake). Line 2 baking sheets with parchment paper. Set aside.
- Sprinkle flour onto clean flat surface for dough rolling. Roll out the dough to a thickness of ~3mm.
- Using a small, round cookie cutter, cut into 4cm (diameter) disks. Place onto cookie sheets lined with parchment paper, spacing each cookie ~5cm apart.
- Place one Toffee candy on top of each dough round.
- Pipe a dome of meringue over each Toffee candy, covering the cookie biscuit.
- Sprinkle meringue domes lightly with cocoa and bake the cookies for about 25 minutes in an oven preheated to 325 F. Reduce oven temperature to 300F and cook for another 15 minutes.
- Turn off oven and leave cookies in the oven to continue to cool/dry (note: be sure to leave oven door propped open to allow heat to slowly escape).
- Enjoy!
Video
Notes
- To make this recipe gluten-free you can replace the flour in the butter cookie base with a 1:1 gluten-free flour blend and use toffee candies that you know are made without gluten.
- These Toffee Meringue Cookies can be made ahead of time and stored in an air-tight container for up to 3 days.
- Cookies can be stored in a freezer-safe bag for up to 2 months in the freezer.
- This Toffee Meringue Cookie recipe will leave you with extra butter cookie dough that you can freeze and save to make future cookies at a later date!
- Enjoy!
