You can easily substitute crushed toffee pieces, with or without chocolate, for the peanut brittle in this recipe. Chopped sugar-glazed pecans are also delicious.

INGREDIENTS | SERVES 24

• 3 egg whites
• 1 cup of sugar
• ½ teaspoon vanilla
• ½ teaspoon vinegar
• ½ cup crushed peanut brittle

1. Preheat oven to 275°F. Line a baking sheet with parchment.

2. Beat egg whites until foamy, soft peaks form. Gradually add sugar; beat until peaks are stiff and glossy.

3. Quickly beat in vanilla and vinegar. Fold in brittle.

4. Drop from teaspoons onto baking sheet.

5. Bake 1 hour. Remove from parchment while cookies are still hot.