Gluten-Free Maple Hazelnut Meringue Cloud Cookies
Light-as-air meringue cookies sweetened with maple syrup and topped with crunchy hazelnuts. These delicate treats have a crispy exterior and marshmallow-soft interior, making them perfect for special occasions or elegant desserts. The natural sweetness of maple syrup creates a more complex flavor than traditional sugar meringues, while the toasted hazelnuts add a rich, nutty crunch that complements the airy texture beautifully.
Ingredients
- 2 large egg whites
- ¼ cup maple syrup
- ½ t vanilla extract
- ⅛ t cream of tartar
- ¼ cup raw hazelnuts, finely chopped
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Whisk together egg whites, maple syrup, vanilla extract, and cream of tartar in medium bowl
- 3
Transfer mixture to double boiler and mix until temperature reaches specified point
- 4
Remove from heat and beat with electric mixer until stiff peaks form
- 5
Spoon mounds of meringue onto prepared baking sheet, spacing apart
- 6
Sprinkle hazelnuts on top and bake
- 7
Turn heat off and crack oven open to let cookies cool inside
- 8
Remove from oven and peel cookies off parchment paper
Tips
Ensure bowl and beaters are completely clean and grease-free for best meringue volume
Don't open oven door during baking to prevent collapse
Store in airtight container with parchment between layers to prevent sticking
Good to Know
Store in airtight container for up to 1 week
Best served same day but can be made 1-2 days ahead
Serve immediately after cooling
Common Mistakes
Keep bowl completely grease-free to avoid meringue collapse
Don't rush the cooling process to prevent cracking
Substitutions
FAQ
Can I make these without a double boiler?
You can use a heatproof bowl over simmering water, but a double boiler gives more control over temperature and prevents overheating the egg whites.
What if my meringue won't form peaks?
Ensure your bowl and beaters are completely clean and grease-free. Even a small amount of fat will prevent proper whipping.
How long will these keep?
Store in an airtight container for up to one week, though they're best within the first 2-3 days for optimal texture.