Beat egg whites, and cream of tartar in large bowl until soft peaks form. Gradually add sugar 1 tbsp (15 mL) at a time. Beat egg whites until they are firm and glossy. Rub egg whites etween your thumb and index finger to make sure the sugar is dissolved; the mixture should not be too gritty. Gently fold in chocolate chips, nuts and toffee bits all at once until well combined. Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much so you can put them fairly close together. Bake in a preheated 250 F (120°C) oven for 35 to 40 minutes. If cookies start to brown, reduce heat to 250 F(110°C). Turn off oven and leave cookies in the oven with the door slightly open. Leave the cookies to dry out in the warm oven for at least 2 hours (more time may be needed). Dust with cocoa and serve.
Tip: Try not to make these on a really humid day or they will be very sticky.