Paleo Christmas Cookies

My sister lovingly pointed out that it’s been a MONTH since my last blog post! She also said I shouldn’t call these cookies “paleo” because cavemen didn’t bake meringues. Fair enough! These are grain free and refined sugar free cookies then.

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This recipe is adapted from gourmandeinthekitchen.com. Her photos are beautiful! These cookies are light, airy, and amazing. The pecans and maple syrup are a fantastic flavor combination for meringues!

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ingredients:
120 g egg whites (4 large)
3/4 cup maple syrup
1/4 tsp cream of tartar
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup chopped, toasted pecans

1. Preheat oven to 200 degrees F. Bring 1-2 inches water to a simmer in a small/medium saucepan.

2. Combine egg whites, maple syrup, cream of tartar, and sea salt in a mixer bowl using a spatula. Place the mixing bowl over the simmering water and stir ingredients until the steam has warmed them from below (2-3 minutes).

3. Whip the mixture on medium-high in a stand mixer until smooth, glossy peaks form and the mixture looks like hair mousse (5-7 minutes).

4. Using 2 spoons, drop the batter onto parchment lined cookie sheets. Space them about an inch apart. You’ll have about 2 dozen large cookies.

5. Bake at 200 degrees for 2 hours, turning the baking sheets midway. Turn the oven off and let the meringues dry out and cool down overnight.

6. Store in the fridge and eat within a week!

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These cookies make pretty Christmas gifts! Wrap them up in a box and tie with string. I found these gift boxes at World Market:

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Enjoy!

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