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.
Meringues
Ingredients
- 2 egg whites
- ½ cup maple syrup
Instructions
- In a medium pot combine egg whites and maple syrup
- Turn flame on stove to lowest setting possible
- Using a hand blender with whisk attachment, whisk meringues in pot on stove
- Whisk 4-5 minutes total, until stiff glossy peaks form
- Fit a pastry bag with a ⅜-inch round tip (ateco #804) and fill bag with meringue
- Pipe meringue kisses 1-inch in diameter onto parchment paper lined baking sheets
- Bake at 200°F for 2 hours
- Allow to cool for 1 hour
- Serve
Equipment
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.
Jay says
2 ingredients and 2 hours- Wow ! Thanks for sharing this
Mel says
Is there a way to make those with a stand mixer? I only own a stand mixer…
Thanks!
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.
jules says
Thank you for adding this – I was going to try something similar.
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
Lorraine says
mine stored well in plastic container (surprised me). I left some out for the roomies and yah, they got gooey…
Cathy says
Does anyone know why the egg whites are whisked over heat, rather than the traditional cold whisk method? Thanks!
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.
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…
johav says
haha. that’s funny. meringue made without eggs? really? meringue IS EGG, and it’s a 2 ingredient recipe, half of which is EGG. use a little common sense.
Brooke says
I am sorry about the other commenter :-( A Google search suggests that it might be possible. I looked at a few recipes and this one seems closest: https://www.ener-g.com/recipes/egg-replacer-meringue. My guess is that you could sub in maple syrup (in a smaller amount) for the brown sugar–you would need to experiment. Hope this helps!
Kendra says
You can make egg-less meringue with the juice from a chickpea can! Google it!
Christi says
Aquafaba! Canned chickpea liquid! http://itdoesnttastelikechicken.com/2015/07/05/vegan-meringue-cookies/
Tara Q. says
Elana, I just wanted to check:
2 egg whites
Is that correct for fifty little meringues?!
Tasha says
I am guessing that they are tiny cute little meringues, about the size of Hershey’s Kisses chocolates for example :)
Ursula says
I’d like to know the answer to this question too! Thanks!
Amanda Lee says
I made these today and it made 48!
cherie watson says
Surely 2 hours baking is a typo can you pls confirm as I would love to make these.
Rachel H says
Nope. Meringues bake low and slow, and 2 hours is typical.
aspr says
you really couldn’t look at another meringue recipe to confirm for yourself?
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.
Andrea 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 :)
Kelley says
2 whites and 1/2 cup of maple syrup makes FIFTY meringues?! Wow!