The maple sugar in this recipe goes by the name ‘Maple Snow’ up at the sugarhouse. It really does resemble snow, too, with its fine light crystals.
2 Egg Whites
¼ Teaspoon Cream of Tartar
Pinch of Salt
1/2 cup + 1 Tablespoon Nebraska Knoll Maple Snow for sprinkling
Preheat oven 225 degrees
Line baking sheet with parchment paper.
Combine first three ingredients and beat until soft foamy peaks form.
Gradually add Nebraska Knoll Maple Snow and beat until stiff and glossy.
Sprinkle with 1 Tablespoon of Nebraska Knoll Maple Snow.
Bake for 1 ½ hours. Turn off heat and leave in oven with the door closed for an additional 1 ½ hours.
Store in an airtight container.
[Adapted from King Arthur Flour]
They are crunchy on the outside, chewy on the inside, and melt in your mouth like sugar-on-snow.
Submitted by Maple-Trout-Lilly