Maple sugar— one of the many gifts of Spring and a good substitute for white sugar. Its subtle maple flavor is a great addition to quick breads and cookies (plus it's loaded with antioxidants). I haven't attempted to make my own batch yet but there are plenty of videos on the internet with step by step instructions (if you are so inclined) or you can do what I did and head to your nearest decent grocery store for a little maple sugar love. I'm willing to go out on a limb here and proclaim that these cookies are 'the most virtuous, healthy and protein packed' cookies you can lay your hands on. And you add the hit of protein, manganese, riboflavin and zinc and these might even qualify as a superfood. Who knew healthy could taste so good?
Maple Meringue Cookies
6 egg whites
1/2 cup raw sugar
1 cup maple sugar, plus extra for sprinkling on top of cookies
1/4 teaspoon cream of tartar
Pinch of salt
Preheat the oven to 200 degrees. Line two sheet trays with parchment and set aside. Beat egg whites, pinch of salt and cream of tartar until it forms soft peaks and gradually add the raw and maple sugars. Continue to beat until shiny and holds stiff peaks. Place the meringue in a pastry bag or a gallon size plastic bag with the corner sniped off and pipe onto the parchment lined sheet trays. Place in the oven and back for 1 hour, turn the oven off, and let cool (with the oven door slightly ajar) for another 45 minutes. Remove from oven and store in an airtight container. Makes about 48 cookies.