Search thousands of recipes reviewed by home cooks like you.

Maple Meringues

Maple Meringues

  • Prep

  • Cook

  • Ready In

ZBAYOU

A variation on the typical meringue recipe that I discovered by accident. A little chewier and maplier than usual.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  3. Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AMENTLVR
16
9/26/2003

This was my first time making meringue cookies. Mine turned out hollow inside. I may have done something wrong. I didn't care all that much for the chewy texture, but they tasted okay. Don't think I would make them again though.

Mrs. Snowflake
13
11/27/2009

I really liked these meringues. I did change the recipe some, thus the four stars. I had to add 1/4 cup more confectioners' sugar, and I used 1 tsp double strength vanilla instead of the maple flavoring. Then, after I baked the meringues, I let them sit in the oven over night, like a "forgotten cookie".

Darryl
10
11/26/2008

Turned out nice and crispy outside and soft and chewy inside, although a little hollow. Tasty though.