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Vermont Maple Meringues

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

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!

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At a glance

3 dozen meringues


Choose your measure:

  • 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


  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.
  7. Yield: 3 dozen meringues.