Maple Honey Meringue with Toasted Pecans2015-05-19
- Yield : 32-48
- Prep Time : 0m
- Cook Time : 3:000 h
- Ready In : 0m
This is a recipe for Maple Honey Meringue with Toasted Pecans. It’s part of our restriction friendly series. Gluten Free, Dairy Free, Sugar Free. It’s a slightly different way of making meringue where you heat up the sugar substitute first to a high heat and them mix to incorporate. Also I was experimenting using both maple syrup and honey but i think in the end would prefer a pure maple syrup version. Overall, it’s fairly easy recipe but can get tricky with how long you “dry” it out, for mine i ended up using the full 3 hours and leaving them in the oven overnight.
- 4 large egg whites
- 1/2 cup maple syrup
- 1/2 cup honey
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans or almonds
Preheat oven to 200 degrees. Line two baking sheets with parchment paper; set aside.
Using one of the baking sheet, toast nuts for 10-15minutes. set aside.
In a large sauce pan, pour in maple syrup and honey on medium heat. Until temp hits the hard ball stage or 250F. roughly 7 minutes.
In a bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the hot syrup to the egg whites, beating constantly. The whites will gain in volume and release some steam. Continue to beat for 2 to 3 minutes, until the stiff peaks form.
With a pastry bag fitted with a plain tip or with the back of a spoon, shape the meringues directly on the baking sheets, Sprinkle toasted nuts on top and an additional pinch of cinnamon and sea salt.
Place the baking sheets in the oven and let the meringues dry gently for about 3 hours, depending on their thickness. Turn the oven off and leave the meringues in the oven for another hour or leave overnight.
Meringues can be stored in an airtight container at room temperature up to a week. Enjoy!