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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

32.3 calories; 0.6 g protein; 7.6 g carbohydrates; 0 mg cholesterol; 9.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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". Read More
(13)

Most helpful critical review

Rating: 3 stars
09/26/2003
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. Read More
(16)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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". Read More
(13)
Rating: 3 stars
09/26/2003
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. Read More
(16)
Rating: 4 stars
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". Read More
(13)
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Rating: 3 stars
11/26/2008
Turned out nice and crispy outside and soft and chewy inside although a little hollow. Tasty though. Read More
(11)
Rating: 5 stars
09/30/2016
I would like to try it. I rated it because it looks really delish especially for dessert or for a treat and a surprise for your own folks. Read More