I have loved meringues for as long as I can remember: the way it melts as soon as you take a bite…. delicious! Whenever I see them in a bakery, I am tempted to buy them. However, I had never made them myself. As I found out last week, they are extremely easy to make! You can pipe them as big or small as you want, or even in a circle (see picture below) like I did to use as a base for my Maple Syrup Sundae.
Maple Syrup Meringues
adapted from Woman & Home
makes about 56 meringue cookies
2 large egg whites, at room temperature
75 grams caster sugar
85 ml maple syrup
Heat the oven to 125 degrees Celsius and line a baking sheet with baking parchment.
In a clean bowl, whip the egg whites until they form stiff peaks, then add the sugar 1 tablespoon at a time, whisking well after each addition until you have a stiff, glossy mixture.
Beat in the maple syrup, bring back to stiff peaks and pipe meringues onto the baking sheet. Alternatively you can also scoop up a heaped dessertspoonful of the mixture, using another dessertspoon, ease it on to the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer.
Cook in the bottom of the oven for about 35 minutes, let cool completely and store in an airtight container.