- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 2 hrs to 2 hrs
- Total time:
- 5 hrs 10 mins. to 17 hrs 15 mins.
- 3 dozen meringues
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!
- 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.