Ingredients
- 3/4 cup maple syrup
- 1/4 cup water
- 2 egg whites, stiffly beaten
- 1 teaspoon lemon juice
- 1/2 cup heavy cream, whipped
Recipe
- 1 boil syrup and water until it reaches 228f on the candy thermometer or till it spins a thread.
- 2 add syrup gradually to egg whites, beating constantly; add lemon juice and fold in whipped cream.
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