Easter Apricots & French Maple Meringue

Cool Hive Daily Savory Saturday
Around the world, many cultures consider the egg to be a symbol of new life, fertility and rebirth. Eggs have been decorated and revered in Persia, Russia, Indonesia, and the West. Many nutritionists herald them as the perfect balanced food and can be cooked 1000 different ways. Although they are not vegan they have allowed carbon footprint than red meat and so can satisfy your urges for a more carbon intensive meal.If you have gone full vegan Poached Apricots scented with Anise seed can make a fabulous easter dessert.

Make Great French Maple Meringue

3 large cage free organic egg whites at room temperature
Reserve yolks to add to breakfast omelet with fresh herbs.
1/2 c. Maple syrup
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)
Pinch salt (optional)
1/2 c. chopped walnuts (optional)
Whip whites in clean bowl on medium speed, add cream of tarter and flavors as whites begin to stiffen folding nuts to egg whites when they peak.

Place on parchment lined baking sheet and bake at 225 for 35 -45 minutes.