Maple Cinnamon Meringue Cookies

By Al Johnson’s Swedish Restaurant

Baking and winter go hand in hand. There is nothing better than the smell of fresh sweets pouring out of the kitchen on a cold, winter day. This recipe looks like a great one to try with our Golden Goat Maple Syrup!

Ingredients:

• 4 large egg whites (120grams)
• 1 cup/240ml maple syrup
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon (preferably Celyon), plus more for dusting
• 1/2 cup/56 grams almonds, toasted and coarsely chopped
• Sea salt for sprinkling

INSTRUCTIONS

1. Preheat oven to 200 degrees. Line two baking sheets with parchment paper; set aside. In a saucepan, bring 1 to 2 inches water to a simmer.
2. In a mixer bowl combine egg whites, maple syrup, cream of tartar, salt and set over pot of simmering water; stirring until mixture is warm, about 2 to 3 minutes.
3. Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
4. Gently fold in cinnamon powder with a spatula.
5. Drop meringue mixture with two tablespoons in generous amounts onto prepared baking sheets, spacing about 1 inch apart or transfer the meringue to a piping bag fitted with a pastry tip and pipe onto baking sheet. Top each mound with chopped toasted almonds and dust with additional cinnamon. Sprinkle tops of meringues with a pinch of sea salt.
6. Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.
7. Turn oven off and cool completely on baking sheets inside oven. (You can leave them in the oven overnight)

For the full recipe, click here.

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