Best 5 Maple Meringues Recipes

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Maple meringues are a delicate and delicious French dessert that is perfect for any occasion. Made with a combination of egg whites, sugar, and maple syrup, these meringues have a crispy outer shell and a soft, chewy interior that melts in your mouth. With their elegant appearance and sweet, maple flavor, maple meringues are sure to impress your guests and satisfy your sweet tooth. Whether you are looking for a simple and classic dessert or something more elaborate, there are many different recipes available for maple meringues, each with its own unique twist. In this article, we will explore some of the best recipes for maple meringues, providing you with all the information you need to create this delightful dessert in your own kitchen.

Let's cook with our recipes!

MAPLE MERINGUES



Maple Meringues image

A variation on the typical meringue recipe that I discovered by accident. A little chewier and maplier than usual.

Provided by ZBAYOU

Categories     Desserts     Cookies     Meringue Cookies

Time 1h15m

Yield 24

Number Of Ingredients 5

4 egg whites
¼ teaspoon cream of tartar
¾ cup granulated sugar
¼ cup confectioners' sugar
½ teaspoon maple flavored extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  • In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  • Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 7.6 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 7.6 g

MAPLE MERINGUES



Maple Meringues image

Make and share this Maple Meringues recipe from Food.com.

Provided by Punky Julster

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 5

4 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 cup confectioners' sugar
1/2 teaspoon maple extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  • In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks.
  • Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
  • Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

Nutrition Facts : Calories 32.2, Sodium 9.2, Carbohydrate 7.6, Sugar 7.6, Protein 0.6

MAPLE MERINGUE BUTTERCREAM



Maple Meringue Buttercream image

Categories     Dessert     Christmas     Quick & Easy     Winter     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 7

2 large egg whites, at room temperature for 30 minutes
Scant 1/4 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons maple sugar
2/3 cup pure maple syrup (preferably Grade A dark amber)
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
Special equipment: a candy thermometer

Steps:

  • Beat egg whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add maple sugar 1 teaspoon at a time, beating, and continue to beat until whites just hold stiff peaks.
  • Boil syrup in a small heavy saucepan over moderate heat, undisturbed, until it reaches soft-ball stage (registering 238 to 242°F on thermometer), about 3 to 7 minutes. Immediately remove from heat and slowly pour hot syrup in a slow stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue be fully cooled before proceeding.)
  • With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in a larger bowl of ice and cold water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)

WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING



Walnut Maple Torte with Maple Meringue Frosting image

Categories     Cake     Coffee     Cheese     Dairy     Egg     Nut     Dessert     Bake     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 torte

Number Of Ingredients 16

For cake layers
1 cup walnuts
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1 tablespoon boiling-hot water
1 1/2 sticks (1/8 cup) unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 tablespoons vegetable oil
6 ounces cream cheese, softened
5 tablespoons pure maple syrup
For meringue frosting
2 large egg whites
1 cup pure maple syrup
1/4 teaspoon cream of tartar

Steps:

  • Make cake layers:
  • Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
  • On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
  • Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
  • Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
  • In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
  • Assemble torte:
  • Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
  • Make frosting:
  • Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
  • While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
  • Preheat broiler.
  • Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.

MAPLE CREAM MERINGUE PIE



Maple Cream Meringue Pie image

This dessert won first place in the pie category at the annual Vermont Maple Festival. It's simple to make and uses more maple syrup than most other maple cream pies.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
2 tablespoons cornstarch
1/4 cup water
1 cup maple syrup
1 cup heavy whipping cream
2 large egg yolks, lightly beaten
3 tablespoons butter
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 138mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

  • Use fresh egg whites. Older egg whites will not whip up as well and will be more likely to weep.
  • Make sure the egg whites are at room temperature. This will help them whip up more easily.
  • Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to thicken. This will help prevent them from becoming overbeaten.
  • Continue whipping the egg whites until they reach stiff peaks. This means that they should hold their shape when you lift the whisk or beater out of the bowl.
  • Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help prevent the meringue from becoming grainy.
  • Bake the meringues at a low temperature, 200°F (93°C), for 1-2 hours. This will help them dry out and become crispy.
  • Let the meringues cool completely before serving. This will help them hold their shape.

Conclusion:

Meringues are a delicious and versatile dessert that can be enjoyed on their own or used to top other desserts. They are also a great way to use up leftover egg whites. With a few simple tips, you can make perfect meringues every time.

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