Maple Cinnamon Meringue Cookie Recipe with Salted Toasted Almonds (Kopie)

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Prep Time: 30 minutes

Cook Time: 2 hours


Yield: 12 large or 24 smaller meringues

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

Read more: http://gourmandeinthekitchen.com/2013/maple-cinnamon-meringue-cookie-recipe/#ixzz2WfVcz1U7