Inspired by traditional Italian cookies known as "brutti ma buoni," which translates to "ugly, but good," these airy, crispy and chewy meringue drops are essential holiday goodies.
- Portion size 28 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large heatproof bowl set over saucepan of gently simmering (not boiling) water, heat egg whites with sugar, whisking occasionally, until foamy and opaque, about 10 minutes; remove from heat. With electric beaters, beat until cool, thick and glossy, about 7 minutes. Fold in flour; fold in vanilla. Fold in toffee bars.
Drop by heaping 1 tbsp, 1 inch (2.5 cm) apart, onto parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are light brown and tops are no longer shiny, 25 to 28 minutes. Let cool on pans. Sprinkle with icing sugar (if using). (Make-ahead: Layer between waxed paper in airtight container; store for up
to 3 days.)
Tip from The Test Kitchen: Fold the flour, vanilla and toffee bars into the meringue with just a few quick folds each to keep it from deflating.
Nutritional facts per piece: about
- Sodium 41 mg
- Sugars 11 g
- Protein 1 g
- Calories 73.0
- Total fat 3 g
- Potassium 12 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 1.0
- Vitamin A 2.0
