These cute mini Crispy Maple Meringues are super crisp yet melt instantly in the mouth, releasing a warm maple aroma. They make an irresistible edible gift.
These prettily shaped maple meringues were born from a simple question: what to do with leftover egg whites? After making several batches of éclairs for a how-to post, I had extra whites on hand. Often I turn leftovers into lemon meringue pie or macarons when I’m feeling ambitious, but this time I wanted a lighter, candy-like treat. As a devoted maple syrup fan, I flavored the meringues with maple syrup and finished them with a dusting of maple sugar. The result is a batch of maple meringues that are crisp on the outside and melt into a sticky, honeycomb-like texture in the mouth. They’re beautiful, delicious, and excellent as hostess gifts or favors for weddings and showers.
Maple Desserts & Treats Cookbook
If you love maple, consider my Maple Desserts & Treats Cookbook. This downloadable eBook gathers 25 maple-focused recipes, from timeless classics to modern treats. It’s supplied as a convenient PDF you can save and use anywhere.
Crispy Maple Meringues
100
mini meringues
Marie Asselin (FoodNouveau.com)
Ingredients
-
1
cup
pure maple syrup -
3
egg whites -
¼
tsp
cream of tartar -
2
tbsp
coarse maple sugar
(optional)
Instructions
-
Position two racks in the oven, one in the middle and one in the bottom, and preheat to 175°F (80°C). Line two baking sheets with parchment paper.
-
In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the egg whites with the cream of tartar until soft peaks form. Set aside while you prepare the maple syrup.
-
In a saucepan, bring the maple syrup to a boil and cook until a candy thermometer reads 250°F (120°C), about 10 minutes. The syrup will darken and thicken and become very aromatic. Remove from heat.
-
With the mixer running on medium-low, begin pouring the hot maple syrup in a very thin stream down the side of the bowl so it does not touch the whisk (to avoid sugar crystals). Once incorporated, increase the speed and beat until the meringue is glossy and forms stiff peaks, about 3 minutes.
-
Fit a pastry bag with a large plain round tip and pipe inch-wide (about 2.5 cm) kisses onto the lined baking sheets. Hold the tip close to the sheet, press to form the base, lift slightly while pressing more lightly, then lift quickly to create the peak.
-
Pipe the meringues about 1 inch (2 cm) apart — they won’t spread. If you like, sprinkle each with coarse maple sugar.
-
Bake both sheets in the oven and let the meringues dry slowly for about 3 hours, switching the sheets halfway through. Drying time varies with oven and humidity. To test, lift a meringue from the sheet: if it releases easily, it’s done; if it sticks at all, dry longer. When done, turn the oven off and leave the meringues inside for an additional hour.
-
Remove the meringues and cool completely to room temperature, about 1 hour.
-
Storage: Store in an airtight container at room temperature for up to two weeks.
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