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Vermont Maple Meringues Recipe

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Vermont Maple Meringues

4 large egg whites

4 teaspoon cream of tartar

a pinch of sea salt

1/2 mug maple sugar

 

1) Preheat the stove to 255°f. Line a heating sheet with material or aluminum foil.

2) Mix egg whites, cream of tartar and salt. Beat until frosty.  Slowly include maple sugar, keeping on beating until the mixture is solid .

3) Drop meringues using a teaspoon on the heating sheet,dunked in water as often as possible. Sprinkle every meringue with extra maple sugar.

4) Prepare the meringues for 3 hours. Leave the meringues in the oven for low heat from start to finish for 3 hours or more. Overnight works best. Expel the meringues from the stove, and cool to room temperature. Store impenetrable at room temperature.