Meringues are a light and crunchy naturally gluten-free dessert that melt in your mouth. Better yet? Mine are made with only two ingredients –egg whites and maple syrup.

Meringue cookies are fun, yet elegant, pleasing both young and old; my children and their friends devour them. So does my husband. We’ll be serving my quick and easy Meringues at our Passover Seder, along with my egg-free Macaroons, in order to give everyone with food restrictions loads of options.

If you’re not Jewish, these meringues are also a wonderfully springy, light, and festive Easter dessert.

Print Recipe
  1. In a medium pot combine egg whites and maple syrup
  2. Turn flame on stove to lowest setting possible
  3. Using a hand blender with whisk attachment, whisk meringues in pot on stove
  4. Whisk 4-5 minutes total, until stiff glossy peaks form
  5. Fit a pastry bag with a ⅜-inch round tip (Ateco #804) and fill bag with meringue
  6. Pipe meringue kisses 1-inch in diameter onto parchment-lined baking sheets
  7. Bake at 200° for 2 hours
  8. Allow to cool for 1 hour
  9. Serve

This meringue cookie recipe is based on the meringue frosting recipe in my first book, The Gluten-Free Almond Flour Cookbook.

If you don’t want to be fussy and mess with a pastry bag you can drop this meringue mixture one large spoonful at a time onto a parchment lined baking sheet. One of the best things about these delicious, melt-in-your mouth meringues is that you don’t need to own a stand mixer to make them, you can make them like I did with a cheap hand mixer using the whisk attachment.

Another note on these gluten-free meringues –I tried making them with honey and they had an overly sweet cloying taste, my entire family preferred the ones I made with maple syrup, in fact, the boys would not eat the meringues made with honey.

If you’re wondering what to do with all those extra egg whites when you make my Chocolate Pots de Creme, use this Meringue recipe. According to Martha Stewart, meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.


    • Elana says

      Noelle, I’m so sorry to hear this. Make sure next time you make the meringues that you allow the mixture the full 5 minutes on the stove so that the liquid will have sufficient time to evaporate from the batter :-)

  1. Alia says

    If I want to use this recipe to make one or two large pavlovas, should I alter the temperature or baking time?

  2. Isabelle says

    Do you think that using honey instead of maple syrup would work? I’d love to make these but forgot I ran out of maple syrup!!!!!

    • Shannon says

      I tried this recipe with honey once… they seemed to cook much faster for some reason (maybe honey has a lower burning point?), and they were much more chewy (got stuck in my teeth :/). Maple syrup definitely works much better!

  3. Nancy O'Neal says

    I’ve always loved meringues that were chewy instead of crunchy— does anyone know how to make them come out chewy?

  4. Belinda says

    Nice, easy recipe. Turned out great. I had syrup to bottom of some (not sure why). They’re quite sweet.

    • Elana says

      Belinda, thanks for your comment! That has happened to us once in a while when it is a humid day.

    • Elana says

      Alla, there can be a number of reasons that egg whites don’t whip to stiff peaks. Sometimes it’s due to a trace of grease in the pan, or on the beater. Or it could be due to egg yolks contaminating the whites. Or it could be a very humid day that requires additional time whisking the whites. I hope these tips help you in your future egg whisking endeavors :-)

  5. Sonya says

    damnit…just realised as the meringues were staring to colour very strongly after only 20 mins that the oven temp must be in Fahrenheit and in Australia we use Celsius. Hopefully they won’t taste too burnt.

  6. Bhavin says

    Hi can’t wait to make these. I was wandering if you were to make a few larger meringues rather than 50 small ones would you amend the cooking temp/time. I’ll try it out and post results.

  7. Lily says

    I wonder if using flax seed or chia seed would work as a substitute instead of egg, I did , however make it on the stove tonight with egg and maple and I only got 21 cookies dropped off the teaspoon… Mounded ,yes. A great and amazing recipe, thanks for the share!

  8. Lisa says

    Help! These came together beautifully but now that they are baking the maple syrup is oozing out of the bottom. Same happened when I made the ones with honey by Danielle Walker! Any ideas?

    • Lorraine says

      leave it to someone with no clue, but I did think the beating of the whites over simmering water (double boiler) and for several minutes to stiff and glossy… I made mine large (lazy) with spoondrops they came out well but I could see a little of the maple syrup on their bottoms…

    • HbW says

      Same thing happened to me… First time was perfect, next two times they deflated and the honey oozed out. They were still delicious, but I dont know what happened. :(. Hoping the maple syrup version works better.

  9. Lorraine says

    I can only say I finally found a recipe for successful meringue cookies (at least that isn’t loaded with powdered sugar) that holds up. Mine were big (lazy) and 2 hours perfect. Next time I may make them smaller and will check them at about 1.5. Oh I used double boiler (glass bowl on pan) because cord does not reach stove. My trick was to boil water, move onto counter (hot pad) and put in bowl with ingredients in and start whipping until stiff/glossy. Of course the water simmers down. Thanks again…

  10. Patti says

    Every other recipe for meringues directs me to whisk the mixture in a bowl double boiler style, but yours works perfectly just whisking the mixture over direct heat. Is the maple syrup + egg whites the magic formula that can only be done this way? I want to make peppermint meringues but maple syrup would throw off the taste, so I’m wondering if a sugar or honey sub would tolerate the direct heat method. Any idea? Cuz your way is so much easier!

    • says

      Hi Patti,

      I have a funny habit when I work on recipes of experimenting to make things as easy as possible. I take shortcuts whenever I can. I believe that the method in this recipe (whisking mixture directly over heat) will work. I use a similar method in a recipe in my first cookbook for making meringue frosting. However, I haven’t tried using this method with a change of ingredients (i.e., honey) so I can’t be 100% certain. If you do try, I hope you’ll stop back by and let us know how it goes :-)


  11. says

    Love meringues. Used to buy them as a kid back in the UK at a shop near my school. Three large meringues for the equivalent of about 30 cents. Not nowadays :)

    Will try these at some point. They look easy to make and look delicious. Thanks!

    • Mary says

      I wondered about heating the mixture as well, this sounds like the method for making Swiss meringues. Heating would make the syrup less think and perhaps that is useful?
      Swiss Meringues

      Swiss meringues are made by combining sugar and egg whites and heating them over a double boiler.

      To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam.
      The sugar will melt and act as a protective shield against coagulation of the egg whites; heat and whisk constantly until the temperature of the whites reaches 145 degrees F or hotter.
      Remove the bowl from the heat, and beat the warm egg whites until they form stiff, glossy peaks.

  12. Misty says

    These are amazing!!! So simple and yes, the recipe really does make 50 meringues. I now have Elana to thank for my passover meringue and purim hamantaschen. Thank you!

  13. Franki says

    These came out perfect! They did stick to the parchment paper a bit, so I may try greasing it next time. I didn’t have a pastry bag so I put the batter in a ziploc and snipped the corner off, worked perfectly! These are so delicious and easy!

  14. Mia Pritchett says

    Yes the recipe is correct:). I am making them right now. The 2 egg whites and 1/2 C. Maple volumize greatly with the whipping action. I did not have a whip attachment for my stick blender so I used that on the stove then transferred the batter to my Kitchen Aid with the whip attachment to finish them off.

    I do believe the 2 hours is correct. The lower temperature will get the texture of crunchy and chewy that meringues are supposed to be.

    I just piped them out using a frosting attachment I use for cupcakes. They are beautiful and mine weren’t completely uniform but I still got 45 meringues. Try these. Just popped them in and set the timer for 2 hours.

    • AnonL says

      I only own a stand mixer as well and just made these. Here’s what I did: I put the stand mixer bowl (mine is metal / heat safe) over a small pot to create a makeshift double boiler and whisked it by hand until the egg whites were warm to touch. Then I just attached the bowl to the stand mixer and whipped it until they were done. Just a note: Against All Grain suggested using a teaspoon of ice water at this stage and I did add that as well as some chopped walnuts and chocolate chips.

      They turned out great – super delicious. I baked at 200 for 2 hours, then turned off the oven and let them sit for another hour in the oven.

  15. Jennifer says

    How would you suggest storing these? I left mine out over night and they got very sticky. I’m going to try rebaking them for 30 minutes to dry them out, but then how do I keep them from getting sticky again? I was planning on giving some away as a gift and I don’t want to put them in just a plastic storage container….TIA

  16. Cathy says

    Does anyone know why the egg whites are whisked over heat, rather than the traditional cold whisk method? Thanks!

  17. Judy says

    What is the reason behind heating the egg whites and maple syrup while beating? I’ve never made meringues and am wondering why you need to heat them while beating/whisking, and can’t beat them at room temperature. There must be some chemistry behind it. I’m a big fan of maple syrup and these sound delicious.

  18. ohmom10 says

    is there a recipe for it without using eggs? i know its too much to ask for but i dont eat eggs now but have eaten these meringues when i was small…

      • Sab says

        Everyone has the right to ask a question or leave a kind comment…whether or not YOU feel it’s appropriate is irrelevant. Please show some ‘common sense’ and a smidgen of courtesy when commenting. Surprised your comment was not deleted!

        Thanks Elana for this awesome recipe! Will definitely pin this one! :)

    • Rebekh says

      The 2 hours might be right…. but the temperature must be 200 fahrenheit, which is about 90 degrees celsius. That might make more sense to you know.

  19. says

    Wow thank you for sharing this! I am a BIG fan of 2 ingredient recipes and this one looks amazing.
    I have made meringues in the past with white sugar but the maple syrup will add so much more flavor. I have been boiling down my sap the last couple of days and will definitely put some aside for use in this recipe.
    I will need to work on my “kisses” though as I don’t quite have a knack for it yet :)

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