These pretty little things are a must in your Christmas cookie box. They are just too beautiful to pass on, and they’re sweetened with maple instead of cane sugar. The same meringue base is used in the coconut macaroon cookies.
These pretty little things are a must in your cookie box. They are just too beautiful to pass on. Am I right? Plus these meringues are sweetened with maple instead of cane sugar. The same meringue base is used in the coconut maroon cookies.
How to create the perfect meringue mixture:
- whether you use egg whites or aquafaba you need to whip the mixture long enough for it to be stiff and keep its shape when drying in the oven. With a kitchen aid it will take you about 5-10 minute to get the consistency right. I have never used a hand mixer for meringues so I can’t tell you how long that would take.
- do not add your sweetener all at once. For the meringue to be perfect you need to add your sweetener gradually until it becomes glossy and firm.
- When using granulated sugar, try to buy fine crystals that are easier to incorporate. You want all of the crystals to dissolve before piping the meringue mixture onto your baking sheet.
- dry the meringues at a 200 degrees Fahrenheit in the oven for about two to three hours. If you bake them at a higher temperature you won’t be able to create a classic meringue.
For more x-mas cookie recipes check out my grandma’s christmas cookie box. 7 different cookie recipes that will impress your friends and families during the holidays.
If you are intrigued, I’d love to see what you come up with :). As always, don’t forget to tag @delight.fuel or simply comment below.
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Cacao Meringues
These pretty little things are a must in your Christmas cookie box. They are just too beautiful to pass on, and they're sweetened with maple instead of cane sugar.
Ingredients
- 3 egg whites (sub with 1 can of aquafaba liquid for vegan)
- 1/4 tsp cream of tartar
- 1/3 cup maple syrup (sub with 1/2 cup granulated white sugar or monk fruit sweetener)
Instructions
Preheat oven to 200F and line a baking sheet with parchment paper.
Place 3 egg whites into your kitchenaid machine or large bowl and whisk with handmixer or the machine on low speed until mixture appears fluffy.
Gradually add maple syrup or granulated sugar and cream of tartar and increase speed to medium-high. Whisk until stiff peaks form for about 5 minutes. Add 1/2 tbsp of cacao powder and whisk for another 30 seconds until fully combined.
Transfer mixture into a piping bag with a star tip. Pipe about 1 tbsp of mixture onto the lined baking sheet. Repeat until meringue mixture is gone.
Bake in oven for about 90 minutes to 2 hours until meringues start to brown a little.
Remove meringues from oven and let sit for about 5-10 minutes
Store in an airtight container or your cookie box for up to two weeks.