Ah, maple! This recipe from Lexi's Clean Kitchen is easy with 5 min of prep time, you then bake for 2 hrs, turn off the oven and take them out 2 hrs later. I was inspired to share a maple meringue by a clients' stories of these cookies at a sugar shack in Canada. My mom made meringue cookies and added crushed peppermints and mini chocolate chips when we were little. So, I was off on a hunt for nostalgia with clean ingredients to share with you and your families. I suspect this recipe could have add-ins but it is delicious and extremely simple with 4 ingredients! Sweetened only with maple, what a pleasure.
Treats are a good part of life and of the holidays. We recommend setting intentions, eating reasonable portions, and making desserts the last choice in the series - start with water, veggies, protein... and then enjoy your choice treats.
Note: Farm fresh eggs can differ significantly in size. If your eggs are large, aim for 1 oz per egg or 3 oz total for this recipe. My eggs resulted in double the volume suggested by this recipe. Although they turned out beautifully and tasted delicious, I didn't have enough oven space for all the batter I prepared.
Ingredients:
3 egg whites (90g or approx. 3 oz)
1/3 cup maple syrup
1 teaspoon vanilla extract
pinch fine sea salt
Instructions:
Pre-heat oven to 200ºF and line a baking sheet with parchment paper.
In a clean bowl of a heavy-duty stand mixer add egg whites, maple syrup, vanilla extract and salt. (see note)
With a clean whisk attachment, beat on low speed until the mixture is foamy and then increase speed to medium-high until stiff peaks form, about 3 minutes.
To form the meringue cookies you can simply scoop 1 heaping tablespoon sized dollop on to the parchment paper, or use a piping bag with a star attachment to pipe about 24 cookies.
Bake at 200ºF for 2 hours. Do not open the oven. When finished baking, shut off oven and leave inside for another 2 hours or so.
Once finished cooling in the oven, the meringues are ready to eat. If not eating right away, store in an air tight container immediately or they will go soft. If they did go soft, you could re-crisp in the oven at 200ºF for 10-15 min. Store in an airtight container for up to two weeks.
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