Toffee Kisses - egg whites

Method

• Preheat oven to 350F Line a baking sheet with parchment paper.
• Beat egg whites, cream of tartar and salt with a mixer at high speed until soft peaks form.
• Add sugars, 1 tablespoon at a time, beating until stiff peaks form.
• Fold in toffee bits.
• Drop batter by level tablespoonfuls onto prepared pan; alternately fill a disposable pastry bag with batter and pipe a small amount (about 1 tablespoon of batter for each meringue) onto pan.
• Bake 40 minutes, or until crisp.
• Cool on pan on a wire rack.
• Repeat procedure with remaining batter, reusing parchment paper.
• Store in an airtight container.