These maple macaroons are a great way to use up leftover egg whites to make a less sweet treat. They’re sweetened with maple syrup and thickened with arrowroot, which produces a light, crunchy cookie. These take quite a while to bake, so keep that in mind before you start mixing. If you find that your finished cookies aren’t quite as crisp as you would like, you can extend the cooking time at low heat, or put them in the dehydrator for a few hours.
I’ve been experimenting more with gluten free baking and using less refined sugar, so easy recipes like this are a great addition to the recipe binder. My husband and boys all gave them a thumbs up.