Vermont Maple Meringues

Making egg whites into meringue is something we’ve always loved to do. How can a yellowish, gluey blob suddenly turn into a lighter-than-air, pure white puff, a delicate, melt-in-your-mouth sweet? Well, it’s the oxygen, stupid (to twist a phrase from a certain political leader). Oxygen beaten into egg whites, with a bit of acid added (cream of tartar, usually) to stabilize everything, creates both the color of the meringue and its airy texture. Add sugar, and you’ve got meringue.

The following recipe makes three dozen delightfully maple-flavored puffs. They’re cholesterol-free, and very low in fat (2 egg whites contain just a trace of fat). If you can’t find granulated maple sugar, substitute granulated sugar and add some maple flavor -- 1/2 teaspoon should do it, but add to taste. Be aware that this will give the meringues a tinge of tan, but that’s a small price to pay for these toothsome sweets.
2 egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 cup + 1 tablespoon granulated maple sugar
1/2 to 1 teaspoon maple flavor (to taste)
additional maple sugar for topping
In a large bowl, combine the egg whites, cream of tartar, and a dash of salt. Beat until soft peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy. Add the maple flavoring at the end.

Line a cookie sheet with parchment paper or aluminum foil, shiny side up. Drop the meringues by large teaspoonfuls onto the paper, and sprinkle each meringue with a bit of additional maple sugar. Bake the meringues in a preheated 200°F oven for 1 1/2 hours. Turn off the heat, and leave the meringues in the oven till they’re completely cool, 3 hours or more. These are good to make in the evening; they can be left in the oven, with the heat turned off, overnight. Yield: about 36 meringues.
Nutrition information per serving (1 meringue, 5g): 11 cal, 3g complex carbohydrates, 3g sugar, 4mg sodium, 14mg potassium


 
 

Copyright 2002, The King Arthur Flour Company. All rights reserved.