Using maple syrup for sweetness and strawberry powder for flavor, these Paleo-friendly strawberry meringue cookies are light, crisp, and delicious.
I’m thrilled to share this long-awaited recipe for strawberry meringue cookies. I experimented for years to capture the bright strawberry flavor while keeping the meringues crisp. Meringues can be sensitive to humidity and require patience: they need to be dried slowly at a low temperature and then left to cool and finish drying. On a dry day, and with time to spare, you’ll end up with perfectly crunchy meringue cookies with a delicate strawberry note.
I discovered freeze-dried fruit powders and knew they would be perfect for meringues. After trying other sweeteners, maple syrup proved to be the best match. Warming the maple syrup briefly with the egg whites before whipping helps the syrup incorporate with the proteins, which improves the stability of the meringue.
Stirring crushed strawberry powder into a small portion of the whipped meringue and folding it back into the main batch creates pretty swirls and concentrated flavor. Topping the cookies with crushed freeze-dried strawberries adds texture and an extra burst of berry taste. These cookies strike a nice balance: not overly sweet, light, and perfectly snackable when made carefully.
These meringues require planning and time, but the result is well worth it: crisp, airy cookies with a subtle maple undertone and bright strawberry flavor.
Strawberry Meringue Cookies
Ingredients
- 4 egg whites
- 1/4 cup maple syrup
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 2 tablespoons strawberry powder crushed, plus extra for garnish
Instructions
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Combine the egg whites, maple syrup, cream of tartar, and sea salt in a heatproof glass bowl. Set the bowl over a pot of simmering water so it sits above the water (do not let the bowl touch the water). Stir the mixture for about 3 minutes to gently warm and blend the syrup with the egg whites.
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Remove the bowl from the heat. Using a stand or hand mixer, whip the mixture on high for about 7 minutes, or until stiff peaks form and the meringue is glossy and stable.
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Spoon about one-quarter of the meringue into a separate bowl, sprinkle the strawberry powder over it, and whisk until smooth. Gently fold the pink portion back into the main batch to create swirls and distribute the strawberry flavor.
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Scoop large spoonfuls of the meringue onto a baking sheet lined with parchment paper, forming eight even mounds. Lightly dust the tops with crushed freeze-dried strawberries for garnish.
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Bake at 200°F (about 95°C) for 2 hours to dry the meringues. Turn the oven off and allow them to cool inside the oven for an additional 2 hours or overnight so they finish drying. If they remain sticky after this process, it may be due to humidity; return them to the oven at 200°F for more time until crisp.
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Once fully cooled and crisp, transfer the cookies with a spatula and serve. They keep in an airtight container at room temperature for up to one week.
Nutrition
Additional Info
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