Adapted from King Arthur
2 egg whites
Pinch sea salt
1/2 cup maple Flakes
Thoroughly clean and dry the whisk attachment and bowl of a stand mixer, making sure to remove any and all soap residue.
Preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper.
Whisk the egg whites and sea salt together until soft peaks form. Gradually add the maple Flakes and continue whisking until you have stiff peaks.
If using a piping bag and pastry tip, add the meringue mixture and pipe small, Tablespoon-size pyramids onto the parchment paper. Or, you may spoon Tablespoon-size dollops directly on the paper. The meringues don’t spread or grow much at all as they cook, so there’s no need to leave much room between the cookies.
Sprinkle with additional maple Flakes, if desired.
Cook at 225 degrees F for 2 hours, then turn off the oven and leave the cookies to cool with the oven door closed, about three hours or more – even overnight. Leave out until completely cool and store in an airtight container at room temperature.
Courtesy (& adapted) from: http://thelittlebite.com/2012/12/12/maple-meringues/