| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Maple syrup |
| 1/2 |
c |
Whipping cream |
| 1 |
ts |
Fresh lemon juice |
| 2 |
|
Egg whites; beaten until stiff peaks form |
INSTRUCTIONS
This is particularly delicious on ice cream, though I can see it on
pumpkin pie on Christmas Eve. That's how it used to be served.
Boil the maple syrup down until it forms a thread (227° on a candy
thermometer). Allow it to cool a bit. Using an electric mixer, blend the
syrup, cream, and lemon juice into the egg whites. It is best to do this in
the smallest bowl possible so that you can literally whip up the sauce.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The ultimate success story begins with finding God”