Maple Icing

The perfect way to top the next cake you bake. Give this recipe a try!

Ingredients:

• 2 large egg whites
• 3/4 to 1 cup of Pure Mathison's Maple Syrup depending on desired sweetness

Directions:

In a clean bowl, beat the egg whites with a hand mixer until stiff, glossy peaks form. In a small saucepan, bring the maple syrup to a boil over medium heat. Let it boil for 3-5 minutes until it reaches the "soft-boil" stage, which is about 230-235°F (110-113°C) on a candy thermometer. Let the syrup sit until warm to prevent cooking the egg whites. With the mixer running on medium speed, carefully pour the warm maple syrup into the egg whites in a slow, steady stream. Pour it down the inner side of the bowl rather than directly on the beaters to prevent splashing. Continue beating on medium-high speed for about 5-7 minutes until the bowl cools and the meringue is thick, fluffy, and holds its shape.