Total Time
15mins
Prep 15 mins
Cook 0 mins

A great icing for white cakes or buttered pecan cake.

Directions

  1. Boil maple syrup until it spins a thread (232F on candy thermometer).
  2. Pour slowly over the stiffly beaten salted egg whites, beating constantly with hand mixer or wire whisk.
  3. Continue beating until mixture is stiff enough to stand up in soft peaks.

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