Maple Meringues Recipe

Maple Meringues

You have egg whites left from making the pastry cream for your Boston Cream Pie (or any other recipe).

What to do?

You can freeze egg whites in a sealed container and use them later.

Or you can bake Marvelous Maple Meringues (invented by my daughter, these are a real bonus!):


Egg whites

1/4 TSP cream of tartar

1/2 cup maple syrup

parchment paper for baking


Preheat the oven to 225°F.

Line a cookie sheet with parchment (cooking) paper.

Beat egg whites until frothy.

Add 1/4 tsp cream of tarter and beat until soft peaks form

Gradually beat in 1/2 cup maple syrup, and beat until stiff but not dry.

Use a pastry bag or drop by spoonfuls on the parchment paper on the cookie sheet.

Check after 1-1/2 hours. Bake for 1-1/2 to 2 hours, until lightly browned and dry. Use a spatula to remove one meringue from the parchment, let it cool for a few minutes, and taste. If it’s done (crisp, not spongy), turn the oven off and let the meringues cool completely in the oven.

Remove the meringues from the parchment with a spatula and store them in an airtight container—at least the ones you don’t eat right away!