- 3 large egg whites, room temperature
- 1/4 Teaspoon fresh lemon juice
- 3/4 Cups sugar
- 1/2 Teaspoon vanilla extract
- 3/4 Cups Heath toffee bits
- 1 Cup chopped walnuts, toasted
Preheat the oven to 250 degrees. Line 2 cookie sheets with parchment paper.
In a large bowl, whip the egg whites and lemon juice to soft peaks. With the mixer on medium, add the sugar 1 tablespoon at a time, then add the vanilla. Increase the mixer speed to high and beat to stiff, glossy peaks. Using a spatula, gently fold the toffee bits and nuts into the egg whites.
Using a level medium (1½-tablespoon size) cookie scoop, drop scoops of meringue on the prepared cookie sheets, 2 inches apart. Transfer to the oven and bake for 30 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Turn the oven off and let the meringues sit in the oven for at least 1 hour to cool and set.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.