Swiss Meringue with Maple Taffy and Pomegranate


Eggs / Fruit Desserts / Pastries / Treats

Recipe — Swiss Meringue with Maple Taffy and Pomegranate
6 portions
Metric Imperial

Ingredients

  • 1 500-g (approx. 1 lb) container of maple taffy
  • 4 egg whites
  • 1 Pinch of fine salt
  • 2 tablespoons lemon juice
  • 2 pomegranates, seeded

Method

  1. Place maple taffy in a saucepan to melt and bring to a boil over high heat. Reduce heat to low and simmer for 3 minutes.
  2. Pour egg whites and salt into the top part of a double boiler. Using a handheld mixer, whip on a low setting.
  3. Slowly add hot maple taffy gradually increasing the speed setting.
  4. Whip for 5 minutes until stiff peaks form.
  5. Remove the meringue from heat, add lemon juice and whip for another minute.
  6. Pour into 6 dessert glasses and decorate with pomegranate.

Serve right away.

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.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!