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Pure Maple Syrup from Canada
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Meringue from Cannes

INGREDIENTS:

Meringue:

  • 4 egg whites
  • 1 ml cream of tartar
  • 250 ml maple syrup
  • 15 ml cornstarch

Filling:

  • 500 ml  whipping cream
  • 125 ml maple syrup
  • Strawberries, sliced

METHOD:

  • Preheat the oven to 150 °C (300 °F).
  • Line a baking sheet with parchment paper. Using a glass and a pencil, trace 12 circles about 7 cm (2 3/4 in.) in diameter each. In a large bowl, whip the egg whites and cream of tartar with a hand mixer until you get soft peaks.
  • Now gradually add the maple syrup and cornstarch and continue beating until your mixture forms firm peaks
  •  If all these different peaks have got you mixed up, ask a grown-up to help you
  • .Spoon your mixture into the circles traced on the baking sheet, then form a well in the center of each.
  • Bake for 90 minutes (or until the meringue is golden brown). While it bakes, you can whip the cream with the maple syrup.
  • Once you remove your meringue from the oven, let it cool completely before you fill each round with whipped cream and sliced strawberries.