All these deliciously nutty meringues need to make them irresistible are a few tablespoons of SpinneysFOOD organic maple syrup
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 115 |
| Fat | 6g |
| Saturates | 0.8g |
| Protein | 1.9g |
| Carbs | 13.3g |
| Sugars | 12.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 130°C, gas mark ½.
Line two standard baking trays with baking paper or silicone baking mats.
Place the caster sugar in a microwave safe bowl and microwave on high for 2 minutes or until hot to the touch.
Place the 4 egg whites in the bowl of a stand mixer and whisk until soft peak stage. Carefully spoon the hot sugar into the egg whites as you whisk, beating for 7-8 minutes until the mix is completely cold.
The meringue should be very thick, glossy and form stiff peaks when the beater is lifted.
Lower the speed and add the maple syrup gradually.
Drop large spoonfuls of the meringue onto the prepared baking trays. Sprinkle them with the cinnamon and the toasted and roughly chopped pecan nuts.
Bake for 2-2½ hours or until the meringues are crisp but still marshmallowy on the inside
