Maple Cinnamon Meringue Cookies

Ingredients:

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

Directions:

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)

Quick Notes:

Meringues can be stored in an airtight container at room temperature up to a week.

Yield: 12 large or 24 smaller meringues