Maple Syrup Meringues

I have loved meringues for as long as I can remember: the way it melts as soon as you take a bite…. delicious! Whenever I see them in a bakery, I am tempted to buy them. However, I had never made them myself. As I found out last week, they are extremely easy to make!  You can pipe them as big or small as you want, or even in a circle (see picture below) like I did to use as a base for my Maple Syrup Sundae.

Maple Syrup Meringues
adapted from Woman & Home
makes about 56 meringue cookies

2 large egg whites, at room temperature
75 grams caster sugar
85 ml maple syrup

Heat the oven to 125 degrees Celsius and line a baking sheet with baking parchment.

In a clean bowl, whip the egg whites until they form stiff peaks, then add the sugar 1 tablespoon at a time, whisking well after each addition until you have a stiff, glossy mixture.

Beat in the maple syrup, bring back to stiff peaks and pipe meringues onto the baking sheet. Alternatively you can also scoop up a heaped dessertspoonful of the mixture, using another dessertspoon, ease it on to the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer.

Cook in the bottom of the oven for about 35 minutes, let cool completely and store in an airtight container.

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Sundae Sunday (okay… Friday) – Maple Syrup Sundae

Remember the Virtual Cookie Exchange that I participated in last December? It was hosted by Di of Di’s Kitchen Notebook. Well, Di has come op with another great idea: Sundae Sunday! Since July is National Ice Cream Month, Di thought it would be fun if we all made something ice cream related: ice cream, sorbet, frozen yogurt, popsicles, gelato, hot fudge sauce, ice cream cones, anything was possible.  We were all supposed to post on the same day: Sunday July 24th. However, I experienced a bumpy road…. First my internet decided to take a vacation, second I screwed up the custard for the ice cream and third I lost the pictures of the ice cream I made….

Lisa, my friend from Canada, brought me a whole liter of Maple Syrup when she visited me last May and I thought it would be fun to make a dessert based on Maple Syrup. So, here it is!!!

Maple Syrup Sundae

The Maple Syrup Sundae made out of a base of Maple Syrup Meringue, for which I will post the recipe tomorrow. A scoop of Maple Syrup Ice Cream is added onto the meringue base, accompanied by a dollop of whipped vanilla cream and to finish it off  it’s all topped with a drizzle of maple syrup.

Maple Syrup Ice Cream
adapted from A Spoonful of Sugar
makes about 1,5 litres

3/4 cup pure maple syrup
1 1/2 cup milk
1 1/2 cup whipping cream
pinch of salt
4 large egg yolks

In a medium saucepan over moderate heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower heat and stir in the milk, cream and salt. Heat until just under a boil (you will see bubbles along the edges of the saucepan). Remove from heat.

In a medium bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture into the yolks, whisking constantly until well combined. Add the yolks back to the rest of the milk, whisking constantly. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon. Be careful that it doesn’t boil. Strain the mixture through a sieve into a bowl.

Chill until at room temperature, then put into the freezer. After 1 to 2 hours remove the mixture from freezer and stir well, put back into the freezer and let it set.

White Chocolate Macadamia Nut Blondies

These blondies have been a household staple around here, I make them on a regular basis. I can’t believe I haven’t posted this recipe before! It’s easy to put together and the ingredients are easy to change around: don’t have white chocolate chips at hand? Use cinnamon chips, butterschotch chips or chop up any other kind of chocolate. No macadamia nuts? They also taste great with pecans, hazelnuts or walnuts. There are so many different possible variaties! However, my moms favorite version is the original one with White Chocolate Chips and Macadamia Nuts, so that’s what you see here!


White Chocolate Macadamia Nut Blondies
found at Erin’s Food Files
1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour***. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist. Let cool completely before cutting.

***I line the pan with foilor parchment paper for easy lift out!

CEiMB – Rewind: Apple Pecan Muffins

This weeks recipe for Craving Ellie in My Belly picked by Liz of This Chihuahua wears Pearls: she chose Stir-Fried Chinese Cabbage with Tofu, a recipe featured in Ellie Krieger’s Book Small Changes, Big Results. Because this book is not owned by all CEiMB-members and the recipe is not available on the WorldWideWeb, we decided to put it online so that all the members would be able to cook along. I had to skip this recipe: I’m vacationing with E. and he doesn’t eat ‘strange’ foods such as Chinese Cabbage or Tofu, however the recipe can be found at Liz’s blog or here at CEiMB. Check out what my fellow Ellie-istas thought of this stir-fry here.

Lucky for me, we changed the rules over at CEiMB. As of July recipes will be picked biweekly and we’re allowed to sub recipes if we can’t get our hands on ingredients or need to use up other ingredients. I had one wrinkly apple and some pecans that were about to expire, so I decided to make the Apple Pecan Muffins that Joanne of Apple Crumbles had originally picked for June 22nd. These were easy to make, and tasty too! The recipe can be found here at Joanne’s blog, and the links to the posts written by other Ellie-istas on the subject of these muffins are here.