Canadian Style Meringue

Meringues may have begun in France, but in French Canadian kitchens they became something of their own. Light, crisp, and sweet, they often appeared at Christmas or Easter, filling tins with their delicate crunch. In Québec, part of the sugar was sometimes swapped for maple sugar — a nod to the province’s deep maple heritage. That small change rooted this Old World dessert in Canadian tradition, making it a holiday staple across the country.

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes (plus cooling)

Makes: About 24 small meringues

Ingredients

• 4 large egg whites, at room temperature

• 1 cup granulated sugar (or ¾ cup sugar + ¼ cup maple sugar)

• ½ tsp cream of tartar (or 1 tsp lemon juice)

• 1 tsp vanilla extract

Method

• Preheat oven: Set oven to 120°C (250°F). Line two baking sheets with parchment paper.

• Whip egg whites: Beat egg whites with cream of tartar until soft peaks form.

• Add sugar gradually: Add sugar 1 tbsp at a time, beating until stiff, glossy peaks form and sugar is fully dissolved (rub a little between your fingers to check — it should feel smooth).

• Flavour: Beat in vanilla.

• Shape meringues: Pipe or spoon small mounds onto prepared baking sheets.

• Bake low and slow: Bake for 1 hour. Turn off oven and let meringues cool inside with the door slightly ajar until completely dry.

• Store: Keep in an airtight container for up to a week. Serve plain, or with berries and whipped cream.

Variations

• Maple twist: Replace part of the sugar with maple sugar for a golden hue and caramel notes.

• Chocolate swirl: Fold in 2 tbsp melted cooled chocolate before piping.

• Festive finish: Sprinkle with crushed candy cane or coloured sugar before baking.