Black Licorice Meringues

Every Easter, my mom always bought me a bag of black licorice jelly beans.  Last week, I was at Trader Joe’s and saw their new “organic maple sugar crystals”.  In other posts, I have used raw honey as the meringue sweetener, but I thought I’d try my new find in these meringues.  Meringues are such a simple dessert and my kids absolutely love trying all sorts of flavors and combinations.

Ingredients

  • 3 egg whites
  • 1/4 teaspoon arrowroot
  • 1/4 teaspoon anise (licorice) extract
  • 1/4 cup organic maple sugar crystals (or preferred sweetener)
  • black food coloring paste (Wilton’s makes some), optional

Directions

  1. Preheat oven to 200 degrees.  Line two cookie sheets with parchment paper.
  2. Whisk egg whites, arrowroot, and anise extract in a metal mixing bowl until medium peaks form.  Gradually add the sugar until you have stiff peaks. Fold in optional black food coloring until streaky.
  3. Spoon mixture into a piping bag (or a Ziploc with the end cut off) and pipe little mountains onto the cookie sheets.
  4. Bake for two hours.  Let cool completely.  Store in an air-tight container.  Make sure they are completely cooled before placing them in the container, otherwise they will produce steam and “melt” the meringues.
  5. Enjoy!

 

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2 Comments

  1. I live in Germany so the organic maple sugar crystals are going to be hard to come by. :) Might there be a substitution? I loooooooove black jelly beans and can't wait to try these!

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