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Meringue Powder
Makes about ¾ cup

INGREDIENTS:

Whites from 4 eggs, at room temperature
¼ teaspoon cream of tartar
2 -4 tablespoons maple syrup, room temperature

DIRECTIONS:

1. Preheat oven to 200 degrees.
2. In the bowl of an electric mixer, combine egg whites and cream of tartar. Beat on medium speed for several minutes until soft peaks form. With the mixer turned on medium to high, drizzle maple syrup into egg mixture, allowing it to fall just between the whisk and side of the bowl. Beat on high until very stiff and dull in appearance.
3. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Dollop spoonfuls of the egg mixture onto the mat and spread evenly.
4. Place in oven for two hours, or as long as necessary to completely dry the meringue. You can also turn the oven off after two hours and leave the meringue overnight.
5. Once cooled, break meringue into medium chunks. Place in the bowl of a food processor. Pulse until the meringue turns to powder.
6. Place in a jar and keep at room temperature. I like to use my meringue powder within a few weeks.

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