Meringues (Paleo)

Ingredients
2 egg whites (use the egg yolks in a recipe like lemon curd)
½ cup maple syrup
1 pinch salt
1¼ tsp ground cinnamon
ground cinnamon or nutmeg (for dusting)

Method
In a medium pot, bring a couple of inches of water to a low simmer.
In a large heatproof bowl, add the egg whites, maple syrup and salt. Place bowl over the simmering water, making sure the bowl doesn't touch the water.
Whisk the egg whites over the simmering water until the mixture is warm to the touch. This may take about 3 - 5 minutes, depending on how low your simmer is. Remove from heat.
Right away, start beating the egg whites on high speed using a whisk in a stand mixer.
Beat until the egg whites have turned thick and shiny with stiff peaks.  This takes about 3 minutes.
Gently fold in the cinnamon with a spatula to combine evenly.
Line a oven tray with baking paper and preheat oven to 95°C. [200°F]
Transfer meringue to a piping bag fitted with a large open star tip and pipe meringue stars onto the baking paper lined tray. My meringue stars are about the size of a 20c coin.
Sprinkle with nutmeg or cinnamon on top of each meringue. 
Bake in the preheated oven for about 1½ to 2 hours, or until dry to the touch. Turn off the oven, crack the door with a wooden spoon and leave the meringues in for 1 more hour to finish drying them out.

When to make
Keep in mind that humidity affects meringues. These are best made on low humidity days.

Storing
Meringues are destroyed by humid environments. Store in an airtight container at room temperature they should last for weeks.