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"A variant on the typical meringue recipe that I located through coincidence. A little chewier and maplier than ordinary."
- 4 egg whites
- 1/4 teaspoon cream of tartar
- three/4 cup granulated sugar
- 1/4 cup confectioners' sugar
- 1/2 teaspoon maple flavored extract
|Prep : 15M||Cook : 24M||Ready in : 1H15M|
- Preheat the oven to three hundred stages F (150 levels C). Line cookie sheets with parchment paper.
- In a massive glass or steel bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time whilst persevering with to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the organized cookie sheets in 1 inch circles.
- Place within the preheated oven, and right away lessen the temperature to 250 ranges F (a hundred and twenty levels C). Bake for fifty to 60 mins, until cookies are dry and smooth to put off from the paper.
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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