Portions:
1
Ingredients
- 1 cup maple syrup (preferably dark syrup for its robust flavor)
- 3 egg whites
- Pinch of cream of tartar
- Pinch of salt
Method
- Put maple syrup into a heavy-bottomed saucepan. Boil over medium heat until temperature on a candy thermometer reads 240 °F.
- Meanwhile, beat the egg whites, cream of tartar and salt in a stand mixer or bowl at medium speed, until soft peaks form.
- When the syrup comes to temperature, reduce mixer speed and continue to beat whites while slowly drizzling the syrup on them.
- Then increase speed and beat for about 10 minutes or until the meringue is warm and formed into very stiff peaks.
