Monday, 3 August 2015

Maple Pecan Meringue Kisses

maple pecan meringue kisses

If you are anything like me you will love maple syrup. I love the stuff and have done since I was a child. I have it on my porridge, over pancakes, waffles. The real stuff is the best to get, but I do also have a soft spot for maple flavoured syrups too.

But real maple syrup, the sap from maple trees, actually has many health benefits. It can be beneficial for your immune system, soothe a grumbly tummy and has anti-aging properties. So pouring this stuff over your breakfast dish isn’t quite as sinful as you might think.

When The Canada Shop got in touch to ask if I would like to try some of the Brien maple sugar they sell, I jumped at the chance. I had never heard of maple sugar and wanted to give it a go. Made from 100% maple syrup, it has an intense maple flavour and is delicious sprinkled on cereal, ice cream, stirred into coffee etc. But I wanted to use it in my baking.

And what better way than in a meringue kiss. A crisp delicate meringue with maple flavour would be ideal. I decided to top each kiss with some chopped pecans as the nuts compliment the flavour of the maple well.

maple pecan meringue kisses

You make these in the way you would normal meringues and bake them the same. But when they come out of the oven you have to seal them in an airtight container, as soon as they cool down, otherwise they go sticky and have to be popped back in the oven.

maple pecan meringue kisses

I discovered this by accident after making one batch and left them overnight to find a sticky mass of blobs. The next batch I checked were nice and crisp, but as soon as I left them out overnight – they went sticky again. I baked them once more at a low temperature and they crisped up perfectly, so I transferred them to an airtight container, and they stayed crisp just fine.

Check out the Canada Shop website to get your mapley goodness here in the UK.

Here’s the recipe for these maple flavoured melting kisses of deliciousness…

Maple Pecan Meringue Kisses

Thumbnail Url Maple flavour meringues
sprinkled with pecans
Cuisine: Sweet Category: Baked Yields: lots of kisses
Prep Time: Cook Time: Total Time:

  • 3 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • 85 grams maple sugar
  • 20 grams pecans, finely chopped
  1. Preheat the oven to 100C and line a couple of baking trays with greaseproof paper.
  2. In a bowl of a stand mixer, place the egg whites and cream of tartar. Beat until soft peaks form.
  3. Continue beating on high speed and slowly add the maple sugar about a teaspoon at a time.
  4. Continue beating for 5 minutes until the mix is thick and glossy.
  5. Transfer to a piping bag with a star tipped nozzle (mines was about a half inch).
  6. Pipe swirls on the baking tray, close to each other as they won’t spread.
  7. Lastly sprinkle each kiss with some chopped pecans.
  8. Bake in the oven for 1 hour 45 minutes then turn off the oven and leave them to cool completely.
  9. Transfer any you are not going to enjoy immediately in an airtight container.
  10. If the meringues do go soft, bake them again at 100C until crisp to touch, 30 minutes to an hour.

Disclosure Statement: I received the maple sugar free to use in my baking. I was not asked to provide a review of the product or the canada shop. Any opinions expressed are my own. 


  1. Gosh, they sell lots of Maple products in that shop, eh? I love making meringues too, Fanny warns that meringues are extremely vulnerable to humidity, so your top tip of the airtight container is perfect!

    1. I think these are more prone to humidity than regular meringues - be warned!!

  2. Wow , cute cakes, thank you for sharing.

  3. Oh yum! I wish I had a few of these to eat right now.

  4. They look so cute! Love the photos of them on the baking sheet


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