Crispy Cinnamon Maple Meringue Cookies
These light, crispy meringue cookies are infused with warm cinnamon and pure maple syrup, making them a festive, allergy-friendly treat perfect for holiday gatherings or cozy afternoons. Easy to whip up with pantry staples, they deliver nostalgic comfort and irresistible crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites (about 120g), room temperature
- 1 cup granulated sugar (200g)
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- Pinch of salt
- Maple sugar sprinkles (optional, for topping)
- 2 tablespoons finely chopped pecans (optional)
Instructions
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat. Wipe mixing bowl and whisk with vinegar or lemon juice and a clean towel to remove any grease.
- Carefully separate 4 large egg whites, ensuring no yolks remain. Let egg whites sit at room temperature for 10-15 minutes.
- Whisk egg whites on medium speed until foamy (about 1 minute). Add pinch of salt and cream of tartar. Increase speed to medium-high and whisk until soft peaks form (2-3 minutes).
- With mixer running, add granulated sugar one tablespoon at a time. Beat until stiff, glossy peaks form (3-5 minutes).
- Sprinkle in ground cinnamon and drizzle in maple syrup. Gently fold with a spatula until just combined. If using pecans, fold in now.
- Transfer meringue to a piping bag fitted with a large star tip, or use two spoons to drop dollops (about 1 tablespoon each, 2 inches apart) onto baking sheet.
- Sprinkle maple sugar over each mound if desired.
- Bake for 1 hour. Do not open oven door. After 1 hour, turn oven off and let cookies sit for another 30 minutes to dry out.
- Remove from oven and let cookies cool completely on tray. Store in an airtight container at room temperature.
Notes
For best results, use superfine sugar and ensure all equipment is grease-free. Humidity can make meringues sticky—store in airtight containers with a food-safe desiccant if needed. Variations include folding in nuts, swapping spices, or drizzling with chocolate. Vegan option: substitute aquafaba for egg whites.
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 6
- Sodium: 10
- Carbohydrates: 6
- Protein: 1
Keywords: meringue cookies, cinnamon, maple, gluten-free, holiday cookies, festive treats, easy dessert, dairy-free, nut-free option, allergy-friendly