Paleo Meringue Cookie Recipe
Servings: 2 dozen
Equipment
- Stand mixer
- Frosting piping bag and tip of choice (we like a large star-shaped tip).
Ingredients
- 4 egg whites
- 1 cup maple sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar or lemon juice optional
Instructions
- Preheat oven to 200*. Line 2-3 large baking sheets with parchment paper.
- Fill a medium saucepan with a couple of inches of water and bring it to a boil on the stovetop, then turn heat off.
- In the bowl of a stand mixer, combine egg whites and maple sugar. Place bowl over the pan of hot water and use a hand whisk to combine the egg whites and maple sugar until the maple sugar is dissolved, about 2-4 minutes.
- Move the bowl to the stand mixer and turn mixer on medium-high. As whites begin to whip up, add vanilla extract.
- Whip for approximately 6-8 minutes until egg whites are cool, thick, and lighter in color and have formed stiff peaks.
- Transfer meringue to piping bag fitted with a large, star-shaped tip. Pipe desired shapes onto parchment-lined baking sheets. Sprinkle with dye-free sprinkles if desired.If you would like to use sticks to turn the cookies into pops, pipe about an inch of meringue onto the parchment, then place the stick on the meringue and pipe the shape over the stick.
- Place the baking sheets in the oven and set a timer for an hour. At one hour, rotate sheets and set timer for another hour.For best results, after the meringues have cooked, turn the oven off and allow them to rest for 6-8 hours or overnight to finish drying out and setting up. Skipping this step is likely to result in chewy meringue pops.