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