Decadent Maple Meringues
These are like toasted marshmallow cookies- I kid you not!
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp vanilla extract
2/3 cup maple sugar
Preheat oven to 250 and grease two cookie sheets.
Beat egg whites, cream of tartar and vanilla in electric mixer until foamy white and doubled in volume. Continue beating and add the maple sugar, a little bit at a time. Beat until stiff peak stage. Spoon little puffs onto baking trays- heaping tablespoons- and bake for 30 minutes until meringues are firm.
Cool and store in airtight tin.
Karen said,
December 23, 2007 @ 8:46 pm
These sounded so good so my daughter and I tried to make them tonight but something went wrong. Is there a trick to using egg whites? All seemed OK until we added the maple sugar and then the mixture turned back to liquid.
We didn’t want to waste it (we tried it twice) so we put it into a mini muffin tin to bake. They are edible but are really spongy and dense.
Any tips to get them puffy?
webmaster said,
December 24, 2007 @ 4:57 pm
Karen-
So sorry these did not work for you. Did you make them on a humid day? Make sure to add the sugar a bit at a time. Don’t beat too long- perhaps the heat from overbeating began to melt the sugar. I can’t think of any other suggestions, but I hope you get them to work. They are so yummy!
Karen said,
December 26, 2007 @ 8:00 pm
Thanks for your advice. Beating it too long was probably our mistake. We will definitely try these again.