Ingredients1 h 15 m servings 32
- Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
- 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.
Per Serving: 32 calories; 0 7.6 0.6 0 9 Full nutrition
ReviewsRead all reviews 4
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 thi...
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 ma...
Turned out nice and crispy outside and soft and chewy inside, although a little hollow. Tasty though.