4 large egg whites
1 cup maple syrup
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1 teaspoon cinnamon, plus more for dusting
1/2 cup almonds, toasted and coarsely chopped
Sea salt for sprinkling
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.
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.
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.
Gently fold in cinnamon powder with a spatula.
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.
Bake until dry, about 1 ½ to 2 hours rotating the sheets half way through.
Turn oven off and cool completely on baking sheets inside oven. (You can leave them in the oven overnight)
Meringues can be stored in an airtight container at room temperature up to a week.
Yield: 12 large or 24 smaller meringues