Valentine’s Day has come and gone, which means March is almost here, and it’s time for me to start thinking about all things maple! March 27th is not only Maine Maple Sunday this year, it’s also Easter, so a lot of farms may not be open to visitors in order to spend the day with their families. It’s also my husband’s birthday, so we have a lot of logistical planning to figure out, between Easter dinner at my childhood home, birthday plans and visiting a sugar house, but in the meanwhile, let’s get some maple recipes happening around here, shall we? Especially since I have apparently forgotten to make a single post, despite having a bunch of recipes on deck, since the new year started. Here’s a favorite of mine — and great to make with the leftover egg whites you’ll have from making maple creme brulee, which will be coming soon.
- 4 egg whites
- 1 cup maple sugar (plus more to top)
- 1/2 teaspoon cream of tartar
Preheat oven to 225°F and line two cookie sheets with tin foil, shiny side up. In the bowl of a stand mixer (or a regular bowl if you use a hand-mixer) combine egg whites and cream of tartar and beat until it starts to get foamy-looking. Add maple sugar a little at a time, continuing to beat until the mixture forms stiff peaks. Drop by large spoonfuls or pipe with a pastry bag and a large tip onto the baking sheet, sprinkle each dollop with a little pinch of maple sugar, and place in oven. Bake 2 hours, then turn oven off and allow to cool/dry in the oven overnight. (Note: They will get much larger while they bake, so be sure to leave room on the sheet for them to expand.)