Toffee Meringue Cookies

Are you ready to discover a cookie so magical it might just be from another world? Introducing Toffee Meringue Cookies! These dreamy cookies feature a tender, buttery base, a surprise filling of Toffifee, and a delicate meringue topping that’s lightly crisp on the outside and soft on the inside. Perfect for adding a touch of enchantment to your holiday cookie platter, these cookies are as delicious as they are delightful.

If you’re somewhere Toffifee candies aren’t easily available, don’t worry—I’ve got you covered with an alternative that’s just as tasty!

Ingredients You’ll Need for the Toffee Meringue:

For the Cookie Dough:

• Unsalted Butter: Brings a rich, buttery flavor to the dough, essential for that melt-in-your-mouth texture.
• Granulated Sugar: Sweetens the dough subtly and contributes to the tender texture.
• Egg: Acts as a binding agent and adds moisture, helping the cookies stay soft.
• Vanilla Sugar or Vanilla Extract: Adds a nice flavor to the dough.
• All-Purpose Flour: Provides structure and stability to the cookies, balancing the wet ingredients.
• Salt: Essential for enhancing the flavor profile and balancing the sweetness.

Filling:

• 30 Toffifee candies (Alternative: Replace Toffifee with Rolo candies or soft caramel candies combined with a small piece of hazelnut chocolate.): These are the heart of the cookies, providing a rich and indulgent caramel-chocolate-hazelnut filling. They create a gooey surprise center that contrasts beautifully with the light meringue topping.

Meringue Topping:

• Egg whites: Whipped into a fluffy, glossy meringue, these form the light and airy topping for the cookies. They provide a crisp shell and a soft interior.
• Salt: Enhances the stability of the meringue and balances the sweetness.
• Granulated sugar: Adds sweetness and structure to the meringue, creating that signature glossy finish.
• Cornstarch: Stabilizes the meringue, ensuring it holds its shape during baking and achieves the desired texture.

Making Your Own Vanilla Sugar

If you don’t have ready-made vanilla sugar, don’t worry—you can easily make it at home! Simply take a vanilla bean, split it lengthwise, and scrape out the seeds. Mix the seeds and the pod with a jar of granulated sugar. Let the mixture sit for at least a week for the vanilla flavor to infuse the sugar. You’ll have a fragrant and versatile ingredient that’s perfect for all kinds of baking.

You’ll need the following tools for making the Toffee Meringue Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Cutters: To cut out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.
• Piping Bag: To add the meringue.
• Rolling Pin: To roll out the dough.

Here is the full Recipe:

Ingredients:

For the Dough:

• 275 g (2 1/4 cups) all-purpose flour
• 125 g (1/2 cup) softened butter
• 1 large egg
• 1 packet (8 g or about 2 tsp) vanilla sugar (or replace with vanilla extract)
• 110 g (1/2 cup) granulated sugar
• 1 pinch of salt

Filling:

• 30 Toffifee candies (Alternative: Replace Toffifee with Rolo candies or soft caramel candies combined with a small piece of hazelnut chocolate.)

Meringue Topping:

• 4 large egg whites
• 1 pinch of salt
• 250 g (1 1/4 cups) granulated sugar
• 1 tsp cornstarch

Directions:

Make the Cookie Dough:

1. In a mixing bowl, combine the flour, softened butter, egg, vanilla sugar, granulated sugar, and a pinch of salt. Use a stand mixer or your hands to knead everything into a smooth dough.
2. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This step ensures the dough is firm and easier to roll out later.

Make the Meringue:

1. In a clean, grease-free bowl, add the egg whites and a pinch of salt. Using a hand or stand mixer with a whisk attachment, beat the egg whites on medium speed until soft peaks form.Gradually add the granulated sugar, one spoonful at a time, while continuing to whisk. Once all the sugar is incorporated, turn the mixer to high speed and whisk until stiff peaks form.
2. Pro Tip: You’ll know the meringue is ready when you lift the whisk, and the peaks remain firm without collapsing.
3. Gently fold in 1 teaspoon of cornstarch. Transfer the meringue mixture into a piping bag fitted with a round or star nozzle.

Assemble the Cookies:

1. Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about 3-4 mm (1/8 inch) thickness. Using a round cookie cutter (about 6-7 cm or 2.5-3 inches in diameter), cut out circles. The circles should be slightly larger than the Toffifee candies.
3. Place the cookie circles onto the prepared baking sheet. Position one Toffifee candy (upside down) in the center of each dough circle.
4. Pipe the meringue onto the cookies, starting from the base of the candy and swirling upward to fully cover the candy in a dome shape.

Bake and Cool:

1. Bake the cookies in the preheated oven for 15-20 minutes. Keep an eye on them—the meringue should remain light and just slightly golden. Avoid overbaking, as the meringue can become too brittle.
2. Once baked, allow the cookies to cool on the baking sheet for 3 minutes. Transfer them to a wire rack to cool completely.

Store your Cookies:

1. Once the cookies are completely cool, store them in an airtight container to maintain their crisp and soft textures. They can be stored at room temperature for up to 1 week.

Tips & Tricks:

Tips for the Cookies:

• Chill the Dough: Ensure the dough is properly chilled before rolling it out. This prevents the cookies from spreading too much during baking.
• Stable Meringue: Use clean, grease-free equipment for whipping the egg whites. Even a small amount of grease or yolk can prevent the meringue from forming stiff peaks.
• Uniform Size: Roll the dough evenly and use the same size cookie cutter to ensure all cookies bake uniformly.
• Creative Decorations: Add a festive touch by sprinkling edible glitter or colorful sugar crystals on the meringue before baking.

Variations and Creative Twists

• Flavored Meringue: Add a drop of almond or caramel extract to the meringue for an extra flavor boost.
• Chocolate Drizzle: Once cooled, drizzle melted chocolate over the meringue for an elegant finish.
• Nutty Surprise: Place a whole hazelnut or almond under the Toffifee candy for added crunch.

Toffee Meringue Cookies are not only delicious but also a joy to make. The process of crafting these cookies—rolling out the dough, piping the fluffy meringue, and baking them to perfection—feels festive and satisfying. Whether you’re baking with loved ones or enjoying a quiet moment in the kitchen, these cookies capture the spirit of the holiday season.

Serve them with a hot cup of cocoa or spiced apple cider, and you have the ultimate cozy treat. Their beautiful presentation also makes them a showstopper on any dessert table.

More Christmas Baking Ideas:

• Grinch Crinkle Cookies – These bright green cookies are fun, festive, and finished with a sweet sugar heart, making them the perfect treat to spread Christmas cheer.
• Santa Hat Cookies – Adorable and delicious, these Linzer-style cookies are filled with fruity jam and topped with icing for the perfect Santa hat look.
• Melted Snowman Cookies – Fun and whimsical, these sugar cookies feature melted marshmallows and chocolate decorations for a snowman that’s sure to melt your heart.
• Marbled Chocolate Christmas Cookies – Elegant and easy, these buttery cookies are decorated with swirls of white and dark chocolate for a dazzling holiday treat.
• Cinnamon Stars (Zimtsterne) – A German Christmas classic, these star-shaped cookies are made with almonds, hazelnuts, and a sweet glaze, delivering a taste of tradition with every bite.

Watch the recipe video here. Let’s get to baking! Here is the full recipe: