Ingredients* 2 egg whites
* 1/8 teaspoon cream of tartar
* 1/2 cup sugar
* 1/2 cup milk chocolate English toffee bits
* 1/2 cup finely chopped pecans
Directions
* In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans.
* Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour.
* Cool completely on pans on wire racks. Store in an airtight container. Yield: 3 dozen.
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