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Using maple syrup as the sweetener and strawberry powder for flavor, these Paleo-friendly strawberry meringue cookies are an immensely satisfying treat.
I am BESIDE MYSELF thrilled to bring you this recipe! I’ve been dreaming up a recipe for strawberry meringue cookies for years. YEARS! I’ve spent countless hours in the kitchen making various versions of strawberry jam to swirl into various versions of fluffy meringue clouds only to be crushed when the cookies came out soft and sticky. Part of the problem is that I live in Texas, one of the most humid places on earth. Humidity makes meringue-making tricky business! Your best, most direct route to perfectly turgid (thank you 9th grade science teacher, Mrs. Ramos, for teaching me that word) meringues is to make them on a DRY day and then (on top of it all) to show an infinite amount of patience. These cookies take a long time to bake (and by bake, I mean dry-out at 200 F) and a long time to cool (and by cool, I mean continue to dry-out). Essentially, making these meringue cookies is more an effort of whipping fluffy flavors into form and then carefully letting them dry out until they’re perfectly crunchy.
I came across the super neat line of freeze-dried fruit powders over at Nuts.com and immediately knew that I MUST use them to try out a meringue cookie. After several failed batches with honey, I finally settled on maple syrup as the sweetener of choice. Note that you truly must follow my steps below where I note to warm the maple syrup with the egg whites prior to whipping – this will help the maple syrup bind with the egg proteins.
The strawberry powder is then mixed into a small portion of the meringue batter and then swirled back into the main batch. Topped with crushed freeze-dried strawberries, these cookies are absolutely delicious. Not too sweet and not too indulgent. Though they do require some patience and planning, the results are absolutely worth the final product.
Thanks to Nuts.com for partnering on this post!
- 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, additional for final garnish
- Place the egg whites, maple syrup, cream of tartar, and sea salt all together in a glass bowl. Place the glass bowl over a pot of simmering water so that it sits just above the water line (not in it). Using a spatula, stir the ingredients together over the simmering water for 3 minutes.
- Removing the bowl from the heat, using a stand or hand mixer, whip the egg mixture on high for exactly 7 minutes, or until stiff peaks form.
- Spoon about 1/4th of the whipped egg whites into a separate bowl, sprinkle the strawberry powder over top, and using a whisk, blend until smooth. Gently fold this mixture back into the main mix.
- Scoop large spoonfuls of the meringue onto a parchment paper-lined baking sheet. Work until you have 8 even piles. Dust the tops of the cookies with the crushed freeze-dried strawberries.
- Bake at 200 F for 2 hours. At the end of 2 hours, turn the oven off and let them cool inside the oven for an additional 2 hours or overnight. If at the end of this process, the cookies are still sticky, it could be that it's too humid that day. You can try to crisp them by turning the oven heat back up to 200 F and leaving them in there for additional time.
- To serve, let cool completely, and then use a spatula to transfer them to a plate. Garnish with fresh crushed strawberries and enjoy!
- These will keep in an airtight container on the shelf for one week.