Vermont Maple Meringues
Delightfully crunchy with an airy center that melts in your mouth, these meringues showcase the sweet, robust flavor of Vermont.
Prep
10 mins
Bake
2 hrs
Total
5 hrs 10 mins
Instructions
Prevent your screen from going dark as you follow along.
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Preheat the oven to 225°F. Line two baking sheets with parchment.
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In the bowl of stand mixer, combine the egg whites, cream of tartar and salt. Beat until soft peaks form.
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With the mixer running at medium speed, gradually add the maple sugar. Beat until the mixture is stiff and glossy.
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Scoop by the quarter cup for large meringues, or pipe in walnut-sized mounds for small meringues. Sprinkle each meringue with a light dusting of additional maple sugar.
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Bake the meringues for 1 hour. Turn off the heat, and leave the meringues in the oven, with the door closed, until they're crunchy all the way through — at least 3 hours or preferably overnight.
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Once the meringues are dry, remove from the oven, and store airtight at room temperature.
Tips from our Bakers
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Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white; for specifics on the technique read our blog post, A guide to aquafaba.
