After making custard the other day, I was left with 5 egg whites, so I decided to make these simple, but elegant and delicious cookies. This is actually my second attempt: here I use sugar-free maple-flavored syrup since the granular erythritol I used in my first batch didn't dissolve well and the meringue, as a result, wasn't as good as in the one you'll see here. These cookies could also be use as a garnish for other desserts as is or crushed for a sweet, crunchy topping. I hope you'll give this a try and that you'll also COMMENT, LIKE, SHARE AND SUBSCRIBE!

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