Maple Syrup Meringues (just 2 ingredients)

Ingredients

2 medium egg whites
50ml (3 tbs + 1 tsp) maple syrup

Instructions

Pre-heat the oven to 100℃ (212℉).
Line a flat, large baking tray with baking paper.
Whisk the egg whites and maple syrup together until peaks begin to form.
Spoon out (or pipe) onto the prepared tray. You can make them as big or as small as you like. Mine were fairly large and I made 8 (see note 1).
Bake for two hours. Then, turn off the oven, and leave them inside for at least two more hours (I left mine overnight).
Enjoy on their own, or with your favourite dessert (see note 2).

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

The texture of the meringues will depend on how big they are, and how long they are baked for. Smaller meringues will produce a crispier result, whereas bigger meringues will be more chewy.
At room temperature, the meringues become soft and sticky very quickly, so store them in a container in the fridge (or even the freezer) until ready to eat.