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!
- 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
- 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.
- 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.
- 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.
- Gently fold in cinnamon powder with a spatula.
- 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.
- Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.
- 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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