Print

Easy Maple Meringue Cookies (Paleo & Refined Sugar Free)

4.4 from 7 reviews

Ingredients

Scale
  • 3 egg whites (90g)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • pinch fine sea salt

Instructions

  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 low speed until the mixture is foamy and then increase speed to medium-high 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.

Notes

When making a meringue it is important to have very clean utensils as any grease or water can make the meringue not work.

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.

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!