Vermont Maple Meringues
Vermont Maple Meringues
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| dairy free, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 3 dozen meringues |
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
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
08/02/2011- 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.
- 03/15/2011
- 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!
08/29/2010- Reminds me of the texture of cotton candy! Like a little mapley sugar burst in my mouth. Such a great GF treat.
