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Maple Cinnamon Walnut Meringues – Vermont

Vermont leads the states in producing maple syrup and the Green Mountain State also has designated your favorite pancake topping

Maple Cinnamon Walnut Meringues - Vermontas the official state flavor. Early spring is sugaring time in the state; the warmer days and still-cool nights cause the maple sap to flow.

We loved the flavors of this meringue cookie. Because there is no flour, this recipe is ideal for those avoiding gluten but who still want Maple Cinnamon Walnut Meringue - Vermont something sweet after dinner. Don’t be intimated by the amount of time these take, most of it is hands off. You then leave the meringues in the oven overnight until they get crunchy.

 If you want to see how maple syrup gets made, check out the Open House Weekend, March 24-25, 2018, when sugarhouses across the state give tours, demos and samples.

Maple Cinnamon Walnut Meringues

  • Servings: 12-24
  • Difficulty: easy
  • Print

Ingredients

  • 4 egg whites
  • 3/4 cup maple syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • Salt for topping
  • Cinnamon for topping

Instructions

In the bowl of a stand mixer, add egg whites, maple syrup, cream of tartar and salt. With the whisk attachment and on medium high speed, whip ingredients for 5-7 minutes or until meringue is firm and glossy and can hold its shape. With a wooden spoon, gently fold in cinnamon, taking care not to break up the egg whites.

On a two baking sheets lined with parchment paper, portion out the meringues (recipe will make 24 small or 12 large meringues). Top each meringue with chopped walnuts, then dust with additional cinnamon and a pinch of salt.

Bake at 200 degrees for 2 hours, rotating the baking sheets occasionally. At this point, the meringues will still be a bit soft. Turn off oven and let them remain inside, preferably overnight or until meringues are crunchy.

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