(2 Ingredient!) Maple Meringues

Ingredients

• 3 largeegg whites, at room temperature
• 120 ml (½ cup)maple syrup, at room temperature
• 1 pinchfine kosher salt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 110°C (225°F). Line a baking tray with baking parchment. Fit a stand mixer with its whisk attachment, or have a hand mixer ready. If your oven tends to run hot underneath, stack two baking trays to help prevent scorching; keep a tea towel nearby in case you need to prop the oven door open if the meringues start to brown too much.

2. 2

   Whisk the meringue

   Beat the egg whites in the mixer bowl on high until soft peaks form. With the mixer running, gradually pour in the maple syrup and add a pinch of fine kosher salt. Continue beating until the syrup is incorporated and the mixture looks shiny and fluffy; this should take about a minute.

3. 3

   Shape the cookies

   Use a spoon to drop small meringue blobs onto the lined tray for a free-form shape with swirly peaks, or pipe them into neat cookies using a piping bag and nozzle. Make 20 small cookies, which dry more quickly, or shape larger meringues for chewier centres.

4. 4

   Bake and dry

   Bake small meringues for 1 hour and larger ones for up to 1½ hours, checking them from time to time, especially if your oven runs hot. If they begin to brown too much, prop the oven door open with a tea towel. Once set and crisp, turn off the oven without opening the door and leave the meringues to dry for 2 hours, or preferably overnight, particularly if they are large.

5. 5

   Manage humidity

   Meringues are sensitive to humidity and can turn soggy in damp weather. If they soften, return them to the oven the following day to crisp them up again.

6. 6

   Store airtight

   Keep the meringues in a very airtight container in a cool, dry place.

What are maple meringues?

Meringues are whipped egg whites baked slowly until their outside is dry and crisp. They are popular in American home baking, and this version uses maple syrup instead of the more usual refined sugar.

Maple syrup gives the cookies their distinctive flavour and colour, while drying them in the cooling oven helps create a crisp shell around a softer centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 24 calories, 1g protein, 5g carbs, 0g fat.

The egg whites provide most of the protein, while the maple syrup supplies most of the carbohydrates. There is very little fat in the listed ingredients; serve a meringue with fresh fruit or yoghurt if you want a more rounded snack.

Why these ingredients matter

Egg whites: at room temperature, they are ready to whip into soft peaks before the syrup goes in.

Maple syrup: use it at room temperature and pour it in gradually so it can be incorporated into the whipped whites.

Salt: a small pinch seasons the mixture without competing with the maple flavour.

Whipping and shaping

Soft peaks: whip the whites until they lift into peaks that bend over, then add the syrup slowly while the mixer runs.

Shaping: spoonfuls make relaxed, swirled cookies, while piping produces more even shapes. Smaller meringues take less time to dry; larger ones are intended to have chewier centres.

A low, slow bake

Gentle heat: baking at 110°C gives the meringues time to set and dry without rushing the process. Check them occasionally, as ovens that run hot can cause excess browning.

Oven drying: once the meringues are set and crisp, switch off the oven and leave the door shut for at least 2 hours. An overnight rest is especially useful for larger cookies.

How to judge doneness

Set shells: the small meringues need about 1 hour, while larger ones can take up to 1½ hours. They should feel set and crisp before you turn off the oven.

Chewy centres: larger meringues may keep a softer middle even when the outside is crisp. Avoid opening the oven during the drying stage so they can finish gradually.

Serving and keeping them crisp

Serve the meringues on their own with tea or coffee, or alongside fresh fruit for a simple dessert. Their maple flavour also pairs well with berries.

Humidity can soften meringues quickly, so keep them sealed in a cool, dry place. If they go soft, the recipe suggests drying them again in the oven the next day.

Recipe notes & tips

• Bring the egg whites and maple syrup to room temperature before mixing.
• Add the maple syrup gradually while the mixer is running.
• Use two stacked trays if your oven tends to heat strongly from below.
• Keep an eye on the meringues if your oven runs hot and prop the door open if they start browning.
• Leave the oven door shut while the baked meringues dry.
• Choose a dry day if you can, as humidity can soften the finished cookies.

Variations

• Swirled tops: spoon the mixture onto the tray and leave the peaks visible.
• Neat shapes: pipe the meringue through a nozzle for more uniform cookies.
• Small cookies: make 20 smaller meringues so they dry more quickly.
• Chewier centres: shape larger meringues and allow extra time for them to dry.
• Serve with berries: pair the maple flavour with fresh berries at serving time.

Common mistakes to avoid

• Adding syrup too quickly: pour it in gradually with the mixer running so it incorporates into the whites.
• Overbaking from below: stack two trays if your oven tends to run hot at the base.
• Letting them brown: check regularly and prop the oven door open with a tea towel if needed.
• Opening the oven to cool: turn it off without opening the door so the meringues can dry gradually.
• Storing them uncovered: use a very airtight container to protect them from moisture.
• Baking in damp conditions: expect humidity to soften them, and dry them again in the oven if needed.

How to store

Keep the meringues in a very airtight container in a cool, dry place. Humidity can make them soggy; if that happens, return them to the oven the next day to crisp up again.

Frequently asked questions