Welcome to 17recipes.com. This is the recipe for meringue powder, which is used as a thickener and stabilizer for some frostings and toppings. Start by allowing all of your ingredients to come to room temperature. Preheat the oven to 200 degrees. In the bowl of an electric mixer, combine egg whites and cream of tartar. Beat on medium speed for several minutes until soft peaks form. With the mixer turned on medium to high speed, drizzle maple syrup into egg mixture, allowing the syrup to fall just between the whisk and the side of the bowl. Beat on high until very stiff and dull in appearance. Prepare a baking sheet by lining it with a silicon baking mat or parchment paper. Dallop spoonfuls of the egg mixture onto the mat and spread evenly. Place in oven for two hours or as long as necessary to completely dry the meringue. You can also turn the oven off after two hours and leave the meringue overnight. Once cooled, break the meringue into chunks and place in a food processor. Blend the meringue until it forms an even powdery consistency. Place in a jar and keep at room temperature. I like to use my meringue powder within a few weeks. Be sure to check out 17recipes.com for more paleo, primal and gluten-free, friendly recipes.