The Pioneer Woman Tasty Kitchen
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Maple Syrup Meringue

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Level: Intermediate

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Description

This is a favorite of my friends and family here in Québec, and one bite is enough to figure out why. It’s creamy, sweet, and ridiculously addictive. See if you can manage not to eat the whole bowl in one sitting, I dare you. I’d add a picture, but my last batch was eaten before I could locate my camera!

Ingredients

  • 2 cups, 4 tablespoons, 1-½ teaspoons, 1 pinches Pure Maple Syrup
  • ¼ cups Water
  • 2 whole Egg Whites
  • 1 pinch Salt

Preparation

Combine maple syrup and water in a small pot. Bring to a boil and let boil without stirring for 15 minutes. Watch the pot while boiling, and when bubbles get too high, remove the pot from the heat for a few seconds to let the bubbles settle. Return pot to heat and allow syrup to continue boiling.

Near the end of the boiling time, combine the egg whites and pinch of salt in the large bowl of a stand mixer. Beat to a stiff meringue and stop the mixer.

After syrup has boiled for the full 15 minutes, remove from heat and let cool for a minute or two.

Turn mixer on low. Slowly, in a very thin stream, add the syrup to the meringue. This should take close to 10 minutes to complete. After adding the syrup, continue beating (increasing speed if necessary) until the mixture looks like fluffy white snow.

Turn off the mixer and enjoy!

2 Comments

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americangirlinquebec on 7.15.2010

We often just eat it by itself. It’s creamy and sweet, so a little bit goes a long way towards satisfying a sweet tooth. If you like though, you can use it as a topping for fresh fruit or even as a frosting on cupcakes (if you look at my almond brown sugar cupcakes recipe you’ll see the meringue piped on top). If you come up with a new way to eat it please let me know. I’m always looking for new excuses to make some. ;)

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Mamadallama on 7.15.2010

Is this eaten by itself, or is it used as a topping?

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