Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)

I’ve been trying to make healthier, refined sugar free, paleo meringue cookies for SO long now and we finally nailed them! Meringue cookies are one of my all-time favorites! They are simple, crunchy, light, naturally gluten-free, and perfect to have for entertaining or for a treat. These Maple Meringue Cookies are refined sugar free, light, and the perfect beautiful cookie everybody will love!

paleo meringue cookies

Meringue Cookies

I won’t lie, these Meringue Cookies took several attempt to get them just right! We wanted them to be light and crunchy and just sweet enough using only unrefined sweeteners. We tried honey, maple sugar and even beet sugar before settling down on maple syrup as the perfect sweetener for these cookies. The maple flavor is present, but it is subtle and adds a really great dimension to this elegant cookies.

Tips for Making Meringue Cookies

  1. It’s easier to separate the egg whites while they’re cold, but let them sit at room temperature for about 20 minutes so they whip up easier.
  2. Make sure you have a clean mixing bowl and whisk attachment before you start whipping the egg whites! Any grease leftover in the bowl could prevent your egg whites from whipping up.
  3. To get your parchment paper to lay flat without moving on the sheet pan pipe a small portion of the meringue mixture on the back of the parchment on each corner.
  4. Don’t open the oven up after you’ve finished baking the Meringues! Let them sit, undisturbed in the oven the entire 2 hours. They need that dry environment to continue to cook and dry out.
  5. Once you take them out of the oven make sure to store any Meringues in an air-tight container that will not be consumed right away so they stay nice and crisp.

 

Healthy Meringue Cookies

While made with minimal ingredients, meringues can be a trickier cookie to make without the classic white refined sugar. We spent a lot of time perfecting this recipe and are so excited for it to finally make it to LCK!

Are meringue cookies good for you?

They are certainly a healthier cookie made with minimal ingredients!! Plus, since they are made with egg whites, you get some protein bonus!

Can you over whip a meringue?

Yes. When you over whip the egg whites past stiff peaks they get grainy or “dry” and can then collapse back to liquid.

How long can I store meringue cookies?

When stored in an airtight container and placed in a cool, dry place, meringues can stay fresh for roughly 2 weeks. Freezing is the best option if you think you won’t be using meringues for a while! We like having them in the freezer for guests.  When kept in the freezer, meringues can stay fresh for months, but be careful of moisture when defrosting them as this will soften the outside of the meringue.

Can you make meringue ahead of time?

Yes!!

healthy meringue

Tools we use for this meringue recipe:

Want other cookie recipes? Try these paleo favorites:

Easy Meringue Cookies

 

Watch the video here:

 

Maple Meringue Cookies

Prep Time 00:05 Cook Time 02:00 Inactive Time 02:00 Total Time 04:05 Yields 24

Ingredients

Directions

  1. Pre-heat oven to 200ºF and line a baking sheet with parchment paper.
  2. In a clean bowl of a heavy-duty stand mixer add egg whites, maple syrup, vanilla extract and salt. (see note)
  3. With a clean whisk attachment, beat on high speed until stiff peaks form, about 3 minutes.
  4. 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.
  5. 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.
  6. Once finished cooling in the oven, the meringues are ready to eat. If not eating right away you must store in an air tight container immediately or they will go soft. Store in an airtight container for up to two weeks.

Recipe Notes

  1. When making a meringue it is important to have very clean utensils as any grease or water can make the meringue not work.
  2. We've tested this using honey and it works just as well. Just make sure to use a mild tasting honey (raw honey depending on your tastes may be too strong of a flavor) like clover honey.
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22 comments on “Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)

  • Jennyquack says:

    When I was a kid, my mom made raspberry meringue kisses that used Jello (raspberry powder) and mini-chocolate chips for me at Christmas. I have since tried this with raspberry juice (from my garden) and also freeze-dried raspberries. They both work but the juice is way more putzy (seeds). And I agree about honey! I just love maple syrup and use that in my cold brew. Humidity is NOT your friend here so don’t pick a super sticky day!
    Any reason for not using cream of tartar?

    Reply
  • Made them!
    Ate them!
    The family really liked them! I made them tiny like the size of a quarter. And it was a nice little treat to pop in your mouth! Thank you again!!!

    Reply
  • Made these today with black current flavored maple syrup (which made them a bit darker colored) and they were fantastic. Perfect little bite sized morsels without all the usual dessert downfalls (gluten refined sugar and dairy). Thanks for this recipe!

    Reply
  • Can’t wait to try these. Do you think this recipe would work in a “layer” for a meringue cake ? (I’m wanting to make a daquois ). I’m also curious why there’s no cream of tartar, like I’ve seen in other recipes . . . Is it an unhealthy ingredient, or just unnecessary?

    Reply
    • Kelli Avila says:

      Hi Amber! Kelli here part of the LCK team. It should work, but you may need to adjust the cooking time (lengthen it slightly). We didn’t include it because we simply didn’t need it. It helps stabilize the meringue and can be useful when making it for a pie that needs a longer shelf life, but since we are baking these as cookies it felt unnecessary. If you feel more comfortable using it, add a pinch. Either way it should work!

      Reply
    • Kelli Avila says:

      Hi Jo! Sorry to hear they didn’t work for you! Did you check over the post / watch video again to ensure you did all the steps correctly? Wondering what might have went wrong for you, but without more information it is hard to say!

      Reply
    • Kelli Avila says:

      Yes! Make the meringue as stated and top pie before baking. If you’d like to torch it or broil it at that point you could. However know those will be raw egg whites. If you wanted something with cooked egg whites, you could check out our marshmallow fluff. You could use that technique of cooking the egg whites first over a double boiler to cook them if you were concerned. Just leave out the gelatin. Reach out if you have any questions.

      Reply

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