Yesterday was my oldest child’s birthday, and as usual, he asked for his favorite cake: German Chocolate.
Since I long perfected an “our safe” recipe for this, it was a no brainer how to go about making it happen…
But then as I sat and looked at the 6 egg whites that remained after making the Coconut Pecan Frosting, I knew I wanted to do something more than my usual egg white omelet.
So, I whipped up a batch of these beautiful, easy meringue cookies, and later shared an image of them on my personal Facebook page.
Much to my surprise, I had many requests for a recipe!
I guess because Meringue Cookies have been around so long, I figured everyone had their favorite recipe…kind of like chocolate chip cookies, you know?
That being said, there might be a thing or two different about my recipe compared to the one your mom makes.
First, I use sugar-free, homemade vanilla extract.
This is literally a vanilla bean soaked in vodka and pressure cooked to infused the flavor. It makes for a perfect and safe vanilla extract, but you can use any unsweetened vanilla extract you prefer.
Second, I do use maple sugar instead of traditional white sugar. Because maple sugar is lower on the glycemic index scale, is Paleo friendly, but doesn’t add a tremendous amount of color like coconut sugar would or moisture like actual maple syrup would. It also adds a nice, delicate maple flavor to your cookie.
You can totally use white sugar in the same ratio, if that is your thing, but nutritionally white sugar is void of nutrients and not something I recommend keeping on hand.
Even so, with four little ingredients, this is a delicious recipe that you are sure to use for generations to come!
Enjoy!
- 6 egg whites
- 2 tsp vanilla extract*
- 1/2 tsp Cream of Tartar
- 1 1/3 c Maple Sugar
- Carefully separate eggs, leaving the whites to rest and come to room temperature (at least 30 min).
- Preheat oven to 250f.
- Using hand or stand mixer, mix together egg whites, vanilla extract and cream of tartar until foamy. Slowly add in maple sugar, 1 tbs at a time, bringing the mixer to high speed between every addition. Continue to mix until stiff, glossy peaks form.
- Using a piping or square storage bag, add desired frosting tip (I used Wilton's 1M, Open Star for ours) and add meringue to bag until full. Carefully cut off end of the bag and, onto parchment lined baking sheets, pipe 1 inch cookies, about 1/2 inch apart from each other.
- Bake 40-45 minutes. Turn off oven and do not open the door. Allow cookies to rest, in the oven, for 1 hour more. Remove cookies from oven and allow them to cool completely on baking sheets.
- Remove cookies from baking sheet and store in airtight containers at room temperature.
- *Different extracts can be used to change the flavor of these cookies. Mint and almond extracts also make for delicious cookies! Play around and let me know what your favorite combination is!
Can this be made with sugar free sweetener or does the sugar make the difference? Trying to do less carbs. Thanks!
Because I only use natural sweeteners, I have not been able to find a suitable sugar-free sweetener that would work with these. Trust me, I will keep trying! There are many who would love a sugar-free version of these!
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<3 My pleasure! I am glad you found it!