Cinnamon Toffee Chip Meringue Cookies

6 egg whites, room temperature

Pinch of sea salt or kosher salt

1 ½ cups superfine sugar

¼ teaspoon cream of tartar

½ teaspoon of pure vanilla extract

1 ½ teaspoons cinnamon

1 cup chocolate toffee bits, plus additional for sprinkling

Place one oven rack in the upper middle position of the oven and the second rack in the lower middle position. Preheat oven to 300 degrees. Line two sheet pans with parchment paper or silicone baking mats.
Using a stand mixer with the whisk attachment or a hand mixer, whip the egg whites and salt together. Gradually add the sugar 1-2 tablespoons at a time. Add the cream of tartar, vanilla and cinnamon. Increase the mixer speed to high and mix until the whites form stiff peaks. Gently fold in the toffee bits with a rubber spatula.
Using a #16 cookie scoop or a ¼ cup measure to dollop the mixture onto the sheet pans couple of two inches apart. Sprinkle with additional chocolate toffee bits. Place baking sheets on each rack and bake for 30 minutes. After 30 minutes, switch the pans to the opposite positions and rotate them at the same time. Bake for another 30 minutes. Then, turn off the oven and let the cookies cool in the oven for about two hours.
Store in an airtight container.

TIP:

Use a pastry bag or zipper plastic bag to pipe the cookies onto the sheet pan to make whatever size you desire.

If you don’t want to purchase superfine sugar, use regular sugar and process it in a food processor. Measure the sugar after it has been processed.

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