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.
3 egg whites
1/4 tsp arrowroot
1/4 tsp anise extract
1/4 cup organic maple sugar crystals
black food coloring paste (Wilton’s makes some)
Preheat oven to 200 degrees. Line two cookie sheets with parchment paper.
Put the egg whites, arrowroot and anise extract in a metal mixing bowl. Whip until mixture almost forms stiff peaks. Gradually add the sugar until you have stiff peaks. Fold in black food coloring until streaky.
Spoon mixture into a piping bag (or a Ziploc with the end cut off) and squeeze little mountains onto the cookie sheets.
Bake for two hours. Let cool and place 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.