2 egg whites at room temperature
8 tablespoons corn-free powdered sugar
1 teaspoon pure maple syrup
Preheat oven to 250°F. Cover a cookie sheet with parchment paper.
Beat the egg whites until stiff but not dry. Then add 6 tablespoons of the sugar a spoonful at a time, beating well between each addition. Add in the maple syrup and fold in the remaining 2 tablespoons of sugar.
Shape the meringues on the cookie sheet with a spoon, pastry bag or tube. I like to use a ziploc bag with a corner cut open to pipe the meringues onto the sheet. Bake for 1 hour.
Turn off oven and let meringues remain in oven for 6 or more hours. Do not open the oven door, not even for a whiff or peek! They need to dry out to be crisp.
Now that the anticipation's built up for soooo long, try not to scarf them down in one go! Enjoy!