Christmas is in two weeks and that can only mean two things: cookies and eggnog!
Meringue cookies are light and crunchy cookies typically made with egg whites and sugar as the main ingredients. These clean eating meringues use maple syrup instead of white sugar. Because of this, the preparation needs to be adjusted so the meringues bake nice and crispy. Because of the maple syrup and added spice in these cookies, they will bake with a nice soft caramel color.
I added Winter Chai spice to my cookies. You can leave it out or even add pumpkin spice to the cookies instead.
I hate wasting food so when I was left with 3 egg yolks, I wondered what to do with them. I found a recipe for leftover egg yolk egg nog and tried it out. I liked the recipe because it cooked the eggs instead of leaving them raw. However, as it was my first time making it, I accidentally overcooked the eggnog and it turned out lumpy. It was sweet and tasted delicious, though. I am going to try it again and hope that I can get it to work out.
Clean Eating Chai Meringue Cookies
- 3 egg whites
- ¼ cup maple syrup
- ¼ tsp cream of tartar
- 1 tsp vanilla
- ½ chai spice (Optional)
- Preheat oven to 200. Heat a pan with about an inch of water over low heat. Place a bowl on top of the pan and add all of the ingredients.
- Use mixer on lowest speed and beat until stiff peaks form, about 5-8 minutes.
- Line a baking pan with parchment paper and scoop or pipe the meringues onto the pan. Bake for 2 hours. Turn off oven and allow cookies to cool in the oven.