Italian Maple Meringue and Orange


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Recipe — Italian Maple Meringue and Orange
8 portions
Metric Imperial

Ingredients

  • 1 packet unflavoured gelatin
  • 2 tablespoons water
  • Italian maple meringue base recipe
  • 1 cup whipped cream or plain yogurt
  • A few drops of orange food colouring
  • Zest of one orange, finely grated
  • Large orange zests, for decoration

Method

  1. Mix gelatin and water in bowl, and allow to rest for 5 minutes. Reserve.
  2. Begin preparation of the meringue base.
  3. When the maple syrup and orange juice mixture reaches 115 °C (240 °F) on a candy thermometer, remove from heat, add the gelatin, and beat vigorously.
  4. Execute the next steps for the meringue.
  5. Gently mix the cream or yogurt, colouring and finely grated orange zest into the meringue and pour into glasses.
  6. Garnish with the large orange zests.
  7. Refrigerate for 2 hours before serving.

Refrigeration Time: 2 hr

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

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