Cinnamon Maple Meringue Cookie Recipe
Meringue cookies are one of those “fancy” cookies that is often overlooked because it seems too complicated. This is probably due to the fact that it has its roots in French, Italian, and Swiss baking and that alone is enough to intimidate a novice baker. But meringue is actually very simple and straightforward to make with impressive results.
Are Meringue Cookies Gluten Free?
Meringue is basically just egg whites, sugar, and a stabilizer. No gluten. Depending on which type of meringue you’re making, there may be other ingredients added, but those 3 are the basics.
How Meringue Cookies Are Made
Meringue cookies are based on the Swiss meringue method of whisking over a double-boiler and then whisking until thick and glossy, like marshmallow cream.
Once you’ve achieved the perfect meringue consistency, you can then pipe the meringue into any shape before drying out in the oven on a very low heat. The drying-out process can be a little difficult if you are impatient, but it’s not something to be rushed. You want to dry them, not cook them.
Are Meringue Cookies Fat Free?
Due to the fact that the presence of fats (ie: egg yolks) in meringue will cause the egg whites to deflate, and therefore never really able to achieve their trademark pillow-like texture, meringue is a naturally fat-free food. This is why it’s extremely important not to get even a speck of yolk in your egg whites when separating your eggs.
I often think of meringues as being a little too sophisticated to serve to my kids, but they beg to differ. Every time I make these, they are right there at the oven waiting for a taste. And trying to keep little hands out of the cookies once they’re completely dried out is basically impossible. They love the combination of maple and cinnamon in these fun-to-eat treats.
Maple Meringue Cookies
Meringues are also a fun departure from the standard Christmas cookie for your annual cookie swap. Just 2 egg whites and 1/2 cup of maple syrup turns into 70-80 meringues. That’s a pretty decent ROI, and if you’re using a KitchenAid stand mixer, you could double the recipe and have meringues all week long. Who wouldn’t want that?
Subscribe & get recipes in your inbox.