Vermont Maple Meringues

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dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen meringues

Recipe photo

Why are so many people leery of meringue? Nothing could be simpler or more satisfactory than beating up a couple of egg whites and watching them turn into a glossy, airy cloud. Egg whites and sugar are the basic meringue formula, but this cookie recipe adds an extra touch — maple sugar in place of white. They're cholesterol free, very low in fat (2 egg whites contain just a trace of fat) and — attention dieters! — they check in at fewer than 15 calories each. When your sweet tooth calls, satisfy it with a couple of these melt-in-your-mouth goodies!

Vermont Maple Meringues

star rating (3) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen meringues
Published: 02/10/2011

Ingredients

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/2 cup plus 1 tablespoon maple sugar
  • additional maple sugar for topping

Directions

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1) Preheat the oven to 225°F. Line a baking sheet with parchment or aluminum foil, shiny side up.

2) In a large bowl, combine egg whites, cream of tartar and a dash of salt. Beat until soft, foamy peaks form.

3) Gradually add maple sugar, continuing to beat until the mixture is stiff and glossy.

4) Drop meringues by large teaspoonfuls onto the baking sheet; a teaspoon cookie scoop, dipped in water frequently, works well here. Sprinkle each meringue with additional maple sugar, if desired.

5) Bake the meringues for 2 hours. Turn off the heat, and leave the meringues in the oven, with the door closed, until they're crunchy all the way through — 3 hours or more. Overnight works best.

6) Remove the meringues from the oven, and cool to room temperature. Store airtight at room temperature.

Yield: 3 dozen meringues.

Reviews

1
  • star rating 08/02/2011
  • anna from KAF Community
  • My family loved these cookies. My kids thought they tasted like the maple Cotten candy they get at the state fair! I am a nut freak so next time I might add some finely chopped toasted pecans, but they are perfect as is. Might be my Christmas cookie giveaway this year.
  • star rating 03/15/2011
  • johnsonrachel09 from KAF Community
  • I love meringues AND maple, so this was a great find! The only downside is how expensive maple sugar is, but it was worth it. I made them a little prettier by piping them onto the parchment with a decorative tipped pastry bag. Beautiful AND delicious!
  • star rating 08/29/2010
  • cmanderson80 from KAF Community
  • Reminds me of the texture of cotton candy! Like a little mapley sugar burst in my mouth. Such a great GF treat.
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