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Vermont Maple Meringues

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

Author: PJ Hamel

Vermont Maple Meringues Recipe

Delightfully crunchy with an airy center that melts in your mouth, these meringues showcase the sweet, robust flavor of Vermont.

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At a glance

15 large or 6 dozen small meringues
Nutrition information


Choose your measure:

  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup plus 2 tablespoon maple sugar
  • additional maple sugar for topping


  1. Preheat the oven to 225°F. Line two baking sheets with parchment.
  2. In the bowl of stand mixer, combine the egg whites, cream of tartar and salt. Beat until soft peaks form.
  3. With the mixer running at medium speed, gradually add the maple sugar. Beat until the mixture is stiff and glossy.
  4. Scoop by the quarter cup for large meringues, or pipe in walnut-sized mounds for small meringues. Sprinkle each meringue with a light dusting of additional maple sugar.
  5. Bake the meringues for 1 hour. Turn off the heat, and leave the meringues in the oven, with the door closed, until they're crunchy all the way through — at least 3 hours or preferably overnight.
  6. Once the meringues are dry, remove from the oven, and store airtight at room temperature.

Nutrition Information

  • Serving Size 1 small meringue, 6g
  • Servings Per Batch 60
Amount Per Serving:
  • Calories 12
  • Calories from Fat 0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 19mg
  • Total Carbohydrate 3g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.