Maple Meringue Cookies Recipe
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These maple meringue cookies are a simple yet delicious holiday treat!
Meringue cookies are incredibly versatile, tasty, and easy on your eating plan. Low in calories and fat, these are the way to go if you’re watching your waistline through the holidays. While you do want to watch your overall sugar intake, these are a perfect treat for many different styles of clean eating. They are gluten-free, paleo-friendly, nut-free, dairy-free, and even low-sodium. You really can’t beat them if you have certain dietary restrictions. And with this clean eating version, you don’t have to worry about getting all that refined sugar either. These are positively delish!
NOTE: Because these are made with liquid sweetener, they will not last long. You’ll want to serve and eat these the same day you make them.
More Healthy Cookie Recipes
Products I Used In This Recipe
- Baker’s Chocolate (affiliate link)
Note: I have updated the baking method since making the video below so that it bakes better.
Maple Meringue Cookies Recipe Card
Maple Meringue Cookies
CLICK TO WATCH THIS RECIPE IN ACTION!
Ingredients
- 5 large egg whites
- ½ cup maple syrup
Possible Toppings
- ground cinnamon
- ground nuts
- cup in melted chocolate (I use melted Baker’s Unsweetened Chocolate with maple syrup for sweetening)
Possible Flavorings
- orange extract
- lemon extract
- peppermint extract (but use honey instead of maple syrup in the meringue)
Instructions
- Place eggs in a beater and begin to beat. Beat until the eggs just begin to form stiff peaks.
- SLOWLY, pour in the maple as the mixer continues to mix.
- Then slowly add extract if using.
- When the egg whites are thick and form stiff peaks, transfer to a pastry bag or ziplock back with the tip cut off and press the egg whites out onto parchment lined cookie sheets. Keep them small (just slightly larger than a hershey’s kiss) or they won’t bake properly.
- Bake at 200 F., venting the oven door with a wooden spoon handle, for 2-3 hours. They will be light brown from the maple, that’s okay. If there is any doubt, break one open to see if the middle is cooked. It should not be wet in the middle, or sticky on the outside.
- Allow to cool fully before removing from parchment.
How much vanilla? Thanks!
None. Sorry, it was a typo.
I’m a little confused, in the ingredients it says eggs and maple syrup. The in the directions it says to add maple and honey and the later vanilla extract. Well how much of the honey and vanilla do we add?? This sounds great and really want to make some. Thanks 🙂
My apologies. It was a typo. It’s been fixed.
Does anyone know if agave would work instead of honey or syrup?
Agave isn’t clean, so I don’t use it. But yes, it should work.
Looks lovely, but not sure of the Maple Syrup as being clean? Seems like a lot of sugar. Am I wrong?
Pure maple syrup is a clean sugar. Grant it, you need to eat any sugar in moderation, but it is clean.
I tried this with maple syrup in one batch, honey in a second, and agave in a third, none of them would come to stiff peaks after being added. I added them slowly to their batches. I will just have to stick to using powdered sugar.
They won’t be as stiff as when you are using regular sugar. But they still work. Did you try baking them?
I found maple sugar crystals at Costco today, 100% pure maple. Maybe using these will help with making the meringues last longer? I’ll give it a try. Just have to wait for the weather to dry up…
My great-grandmothet, grandmother & mother would call these forgotten cookies because you would preheat the oven to 200° and put cookies in, turn off oven, leave them in overnight and they would be ready in the morning. Very good treat. Would also call them egg white cookies. They put toll house chocolate chio morsels and sometimes chopped pecans. Delicious.
My girls have been wanting to make some of these. Thanks!
Cannot wait to make these and try a few different extracts!!! Thanks for the recipe!!!
Awesome! Just be sure to make them the same day you give them. Because they are so natural, they don’t last long.
This should explain it: http://www.foodrenegade.com/agave-nectar-good-or-bad/
Can you freeze these? I want to make some for my coworkers but I wouldn’t be able to give them out till the day after I make them.
Yes, you can freeze them.
is it okay to use egg whites in a carton for these? I hate the idea of discarding egg yolks, but I don’t have a regular use for them.
You won’t get the same effect with the carton egg whites. You can try it, but I think you’ll be disappointed.
pinned this, and loved it. then i fell in love with your blog! thank you for the awesome and healthy ideas! and i love the taste the maple syrup gives these!
Jess – Glad you enjoyed them!
How much of extract do you have to use and can honey be a replacement???
Emma – Depending on the strength and flavor of your extract, I’d say 1/2 to 1 teaspoon. The honey can be replaced, yes.
Hi, I’m a little confused as to the nutritional information provided in these cookies, does it represent the entire recipe or the content of one cookie? sorry I wouldn’t ask but it isn’t stated 🙂
Katie – It’s for the entire batch.