Growing up we didn’t use white sugar, preferring to use honey or maple syrup instead.

Cereal was topped with honey; chocolate chip cookies sweetened with a hint of maple.

I grew to have a serious love of maple.  When my sister moved to Vermont for a few years, I learned how good true maple can be.

There’s nothing better on a cold day than a piece of maple candy melting on the tongue.  Thick, sweet, slightly spiced maple syrup flowing down on fluffy pancakes and nestled in the crevices of crisp waffles.  Spicy breakfast sausage mellowed, ever so slightly.

 

 

So when I received my Great Food Blogger Cookie Swap matches this year, I was incredibly excited to see that one of my matches doesn’t eat white sugar.  In instantly knew: Maple.

Close to the same time, I saw a little item online somewhere from King Arthur.  Maple Meringues.  Two of my favorite things!  In one!

 

Magic.

 

 

And really, after tasting these maple meringues, I can’t imagine making meringues the traditional way again.  The subtle touch of maple lends just the right amount of sweetness and mystery.  Just a touch – not enough to be evident, but enough mapley warmth to make you want more.  And more.

And more.

 

(and more.)

 

 

Many thanks go to Lindsay of Love and Olive Oil and Julie from The Little Kitchen for their rock star-edness arranging this amazing swap each year!  OXO for their support of Cookies for Kids’ Cancer and the super cute “Be a Good Cookie” spatulas!

And, finally, to my wonderful matches!  The Saras!  Sara from My Less Serious Life and Sara of Pidge’s Pantry!

 

I can’t wait until next year!

 

 

Maple Meringues
Adapted from King Arthur

2 egg whites
Pinch sea salt
1/2 cup maple sugar

Thoroughly clean and dry the whisk attachment and bowl of a stand mixer, making sure to remove any and all soap residue.

Preheat the oven to 225 degrees F.  Line two cookie sheets with parchment paper.

Whisk the egg whites and sea salt together until soft peaks form.  Gradually add the maple sugar and continue whisking until you have stiff peaks.

If using a piping bag and pastry tip, add the meringue mixture and pipe small, Tablespoon-size pyramids onto the parchment paper.  Or, you may spoon Tablespoon-size dollops directly on the paper.  The meringues don’t spread or grow much at all as they cook, so there’s no need to leave much room between the cookies.

Sprinkle with additional maple sugar, if desired.

Cook at 225 degrees F for 2 hours, then turn off the oven and leave the cookies to cool with the oven door closed, about three hours or more – even overnight.  Leave out until completely cool and store in an airtight container at room temperature.