I made this recipe on a whim, just to see if it would really work, and when don't you have eggs, salt and maple syrup on hand? I couldn't believe it worked this well. What's so nice about this recipe is that the maple syrup just melts on your tongue. They're also so pretty... These could make a great gift!
2 room temperate egg whites
Pinch of salt
1/2 cup maple syrup
Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.
Use a double boiler to whip all ingredients for 3-5 minutes. The mixture should be warm to the touch.
Transfer to a mixer and mix on high until stiff peaks form, about 3 minutes. Tip: You’ll know it’s ready when you can turn the bowl upside down and nothing moves.
Pipe or dollop the meringue onto the parchment paper, they can be close as they won’t rise.
Bake for approximately 1 hour. The original recipe I found said up to 2 hours but I found 1.5 was too long. The cookies were a little too dark on the bottom and a touch too crispy. Tip: For bite size you may want to check on them even earlier.
Sprinkle with Cinnamon.
The beautiful plate is thanks to Linen Chest.