Maple Cinnamon Meringues with Toasted Almonds

Maple syrup and cinnamon add a rich warm flavor while toasted chopped almonds add crunch to these entirely refined sugar-free meringues.

Maple Cinnamon Meringues with Almonds from Gourmande in the Kitchen Maple Cinnamon Meringues with Toasted Almonds
pin it button Maple Cinnamon Meringues with Toasted Almonds

A good meringue is a beautiful thing; light as air, every bite a cloud of sweetness.

Rugged on the outside with airy interiors, the delicate shell gives way to a fluffy tender melt-in-your-mouth center. Deceptively simple, these ingenious little cookies are so much more than the sum of their parts and a timeless classic.

Maple Cinnamon Meringues with Toasted Almonds from Gourmande in the Kitchen Maple Cinnamon Meringues with Toasted Almonds

At its most basic, meringue is a combination of egg whites and sweetener in a ratio of 1:2 but the fun comes in the little extras that take a somewhat plain jane cookie to the ranks of delicious confection. A shower of shaved chocolate, a splash of good vanilla or rum, or a few pinches of cinnamon are all good contenders.

Now there are three different ways to conquer egg whites and make meringue: French, Swiss and Italian.

Eggs and Cinnamon from gourmandeinthekitchen.com  Maple Cinnamon Meringues with Toasted Almonds

The French method is perhaps the most common and consists of slowly adding spoonfuls of sweetener to egg whites while simultaneously whipping until a smooth and glossy texture emerges. Italian on the other hand involves a cooked sugar syrup poured into egg whites, but Swiss is the method I chose for this recipe because of its stability and ease.

Maple Cinnamon Meringue gourmandeinthekitchen.com  Maple Cinnamon Meringues with Toasted Almonds

Here’s the general idea: maple syrup replaces traditional white sugar making these particular meringues entirely refined sugar free and a more wholesome option than traditional ones. It also adds a richness of flavor and pale amber hue while the cinnamon gives a bit of spice.

The egg whites and maple syrup are gently heated over a pot of simmering water before being whipped until stiff and shiny then generously scooped onto baking sheets, topped with chopped almonds, a pinch of sea salt and left to dry in a rather cool oven for about 2 hours (meringues aren’t so much baked as they are dried out.)

Maple Cinnamon Meringue Cookies from Gourmande in the Kitchen Maple Cinnamon Meringues with Toasted Almonds

The result is a sheet full of large, somewhat misshapen clusters that are ethereally light and utterly addicting.

Have you ever made meringue?

Maple Cinnamon Meringue Cookie Recipe with Salted Toasted Almonds

Prep Time: 30 minutes

Cook Time: 2 hours

Yield: 12 large or 24 smaller meringues

Maple Cinnamon Meringues 103 2 Maple Cinnamon Meringues with Toasted Almonds

Melt in your mouth meringues flavored with maple syrup, cinnamon and salted toasted almonds.

Ingredients

  • 4 large egg whites (120grams)
  • 1 cup/240ml maple syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (preferably Celyon), plus more for dusting
  • 1/2 cup/56 grams almonds, toasted and coarsely chopped
  • Sea salt for sprinkling

Instructions

  1. Preheat oven to 200 degrees. Line two baking sheets with parchment paper; set aside. In a saucepan, bring 1 to 2 inches water to a simmer.
  2. In a mixer bowl combine egg whites, maple syrup, cream of tartar, salt and set over pot of simmering water; stirring until mixture is warm, about 2 to 3 minutes.
  3. Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
  4. Gently fold in cinnamon powder with a spatula.
  5. Drop meringue mixture with two tablespoons in generous amounts onto prepared baking sheets, spacing about 1 inch apart or transfer the meringue to a piping bag fitted with a pastry tip and pipe onto baking sheet. Top each mound with chopped toasted almonds and dust with additional cinnamon. Sprinkle tops of meringues with a pinch of sea salt.
  6. Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.
  7. Turn oven off and cool completely on baking sheets inside oven. (You can leave them in the oven overnight)
  8. Meringues can be stored in an airtight container at room temperature up to a week.

Notes

Gluten Free, Grain Free, Vegetarian, Paleo Friendly

http://gourmandeinthekitchen.com/2013/maple-cinnamon-meringue-cookie-recipe/
 Maple Cinnamon Meringues with Toasted Almonds


pixel Maple Cinnamon Meringues with Toasted Almonds

Get the latest recipes!

Subscribe by email and get the latest posts automatically delivered to your inbox so you never miss a recipe.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    5 − 3 =

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. says

    These look beautiful! I’ve only ever tried making meringues by whipping egg whites, sugar, and a bit of cream of tartar, but I LOVE the idea of adding maple syrup instead. And cinnamon? Well that just makes my life complete right there. ;) Beautiful photos! :)

  2. says

    I’m catching up and every recipe is killer, Sylvie! I love that you use maple syrup instead of refined sugar.

    The pictures are just gorgeous!

  3. says

    I have been rather obsessed with making meringue lately. Swiss meringue is my favorite too. I love how pillowy and stable it is. I am definitely going to try the idea of maple syrup in place of sugar. Lovely!

  4. says

    Sylvie, these Maple Cinnamon Meringue Cookies look so yummy! I am NOT a fan of “plain jane” meringue…that is, unless it is a recipe component along with richness, like a tart shell with chocolate and caramel or something decadent like that. But, cinnamon and maple flavored? All-natural and a hint of “buttery-ness” from the chopped almonds? I’m totally there! I can taste them in my head and must make them soon. xo P.S. The photo with the meringue freshly whipped with the whip attachment? Sexy as all get out!

  5. says

    This is excellent. I have made meringues before with Stevia but thought they were missing something. Now I know! It was missing a little body, and the idea of adding crushed almonds over the top is genius. I love this recipe, and of course the photographs are absolutely breathtaking and gorgeous. I’m definitely going to have to try the almond/cinnamon combo next time I make meringues.

  6. says

    Stunning!! I need to frame one of your photos. ;-)

    I love meringues and I make them quite often with my mom… now I need to tell her about your version, or the Swiss version of making them.
    I am lovin’ that maple cinnamon flavor!

  7. says

    Oh WOW, Sylvie!! These look awesome. I love their free form too – like my mom’s meringues (and scones!). I have only ever made meringues the French way – I really should expand my repetoire… In love with the flavours you have used here. Happy Valentine’s Day!

  8. says

    First, that photo of the meringue is so soft and beautiful. Love it. Second, meringue is something that I have not grown up with and therefore, have never made. I see them all over the blogs but I have no history of them so I admire them and wonder what it tastes like. We saw them in many patisseries in France, but didn’t even know quite how to eat them since here they are usually the topping for a pie. What I’m saying is…I must try this soon! Lovely.

  9. says

    I’ve been meaning to try out making meringues, even though I try to avoid eggs in general. The challenge is too hard to pass up. I love your variation.

  10. says

    These meringues look phenomenal, Sylvie! I’ve never attempted meringues but these just might be my first. I love that you replaced the sugar with maple syrup, that sounds like a delicious substitution!

  11. says

    I think of meringues as cake – because my friend make me a giant one topped with berries as a birthday cake last year :)
    I like the cookie form better – no cutting into that fluffy cloud of goodness. These look delicious. And your photographs are stunning, as always.

  12. says

    I made these on Friday night for a Saturday night dinner party and I’m embarrassed to say that we finished them off last night with dinner. The cinnamon/maple/almond combo is fantastic!

  13. says

    Just found your blog today, loving the styling in your photos. I’m a sucker for almost everything in this recipe so I’m gonna have to give it a try this evening.

  14. says

    I adore meringues but never make them because I am the only one who does like them. Too bad. Yours are stunning and I could eat a plateful. Beautiful as always!

  15. Miriam says

    Hi,
    thank you for this wonderful recipe!
    I have tried it today and actually, the meringues are still in the oven (1h still to go). I had a good consistency and flavour for the mixture. However, I noticed that they are ‘leaking’ some caramel liquid, which I believe, by the colour, to be the maple syrup. I don’t know what I did wrong! I used room temperature eggs and maple syrup and there were no yolks in the whites. Is it normal to leak this liquid? I have an electric oven. It is at 100C (the recipe says 200, which I assumed to be F). I hope you have some clue of what is the problem of my meringue! I just LOVE home made meringues and this is the third time I try making them but they NEVER turn out well. I’m getting frustrated. I need some tips!
    Many thanks,

    • says

      Miriam it sounds like your meringues are weeping. Was it a humid or rainy day by any chance? That can be the cause sometimes. Not heating the egg and maple syrup mixture long enough could also be a factor, was it very warm to the touch when you removed it? Finally if the mixture isn’t beaten long enough until firm glossy stiff peaks form then it will not have a stable structure and may weep when baked. Typically the foam structure of a Swiss meringue like this recipe that is heated before being beaten is more stable and not as prone to weeping but meringues can be fickle things! I’m sorry you are having trouble with yours, please let me know if you have any other questions I can help with!

      • Miriam says

        Thank you so much for the quick reply, Silvia! After reading your comment, I think it was a combination of the three things: It had rained in the morning and I live by the sea. So, humidity is usually high here. Also I believe I could have heated more the egg and maple syrup mixture. I was really afraid of over heating and cooking the eggs. It was warm to touch but not very much. But, although they were very sticky they tasted delicious. Now, the forecast foresees a sunny weekend. I’m willing to give them a second try. I really want these meringues to be perfect!
        Greetings from rainy Portugal.
        Miriam

  16. Kristen says

    Did anybody actually make these? Mine were brown from the maple syrup, not white. Very hard to stiffen but dud work when I did it by hand and then they never set up or dried out. Was 200 degrees f or c? Mine turned out a stucky albeit pretty mess…

    • says

      Hi Kristen, It sounds like the egg whites weren’t quite whipped long enough. The mixture will start off brown from the maple syrup but should turn a glossy off white once beaten. I’d suggest using a stand mixer or hand mixer because it’s a rather long time to be beating it by hand. If the egg whites haven’t formed glossy stiff peaks before going into the oven they will weep and become sticky rather then drying out which is what sounds like happened to you. The baking temperature is very low, only 200 F because you aren’t really cooking them, more like drying them out gently. Hope that helps!

      • Kristen says

        Well the first batch went on and on for 30 minutes so read up a little and thought maybe I over beat them so tried again and did it with the whisk by hand and they did start to form peaks but never as thick like whipping cream like the pictures look. Maybe my eggs were too fresh?anyway cooked for 2 hours and then left in the oven over night. They were still sticky, thought they were too warm with the light left on so turned it off, no change..oh well they are a good chewy mess scraped off with a spoon….

        • says

          Hmm, I’m not sure what happened. Was is a humid or rainy day? That can tend to make meringues weep and be sticky. Or maybe the mixture of egg whites and maple syrup didn’t get quite hot enough before you tried to whip them?

  17. Sandy says

    These are greaet – I’ve substituted honey for the maple syrup to make them gaps friendly and they are still awesome. Just a question though – why is it necessary to fold in the cinnamon rather than just adding it to the egg whites before beating?

    thanks

    • says

      I just like the way it makes for pretty streaks of cinnamon in the batter when you do it that way but feel free to add it in before with the other ingredients if that’s easier, either way works!

  18. Sarah Harbert says

    Started making these last night just as it started raining. I didn’t have trouble with them weeping but they are still a bit sticky.
    They were very soft in (warm) the oven then firmed up after cooling. This information might help others (I kept waiting for them to finish and finally pulled them out).

  19. Mal says

    The meringues look absolutely gorgeous. I just made them a few days ago and everyone loved them. Fantastic flavours! My only concern was that when they were still in the oven, some of the maple syrup separated/leak out which made the meringues a bit sticky. What do you think went wrong? Thank you!

    • says

      Sounds like you may not have fully whipped the meringue to stiff peaks and it started to separate a bit in the oven, they should be quite firm and glossy when done beating.

  20. Dyhana says

    I had the same problem with the weepy mixture….it never formed peaks and got thick. I think I heated it enough, but I used a vitamix, can it be whipped too much? It got thickened somewhat, but then seemed to head the other direction and start getting more liquid with the maple syrup separating…..

    • says

      Yes it can be taken too far and the meringue will break which is what it sounds like happened for you in this case. You’ll know that the meringue is ready when it’s thick and glossy and holds a firm peak, if you continue to beat it after that it will break. I’ve never used a vitamix to beat my egg whites so I can’t really comment on that but I’m guessing that it might be a bit too powerful and hard to judge when the right consistency is achieved. I would suggest using a handheld or stand mixer for whipping egg whites.

  21. mandy moore says

    Hi Sylvia, I tried this recipe,and it was a disaster. I just can’t see how you used 1 cup of maple syrup. It was waaaay to wet.The eggs did foam up but under them laid a pool of maple syrup.It would not form peaks.I mixed with electric mixer for over 15min. then tried adding more egg whites,nothing worked.I wanted theses on our table for Thanksgiving.They look so lovely.
    So disappointed :(

    • says

      Hi Mandy, I’m sorry that it didn’t work out for you. Did you heat the egg whites and maple syrup together before you whipped them up? That helps to combine them and makes for a more stable meringue.

  22. Jessica says

    I have made meringues for years but always the traditional way with refined sugar and had been curious about other methods like this now that I don’t eat refined sugar. These were excellent! I added mini chocolate chips and toasted almond slices folded into the batter and then dusted cinnamon on top. Just make sure to dry them out all the way. They were a huge hit at the family Hanukkah party!

Trackbacks