Description
This whipped egg whites syrup is light, fluffy, and perfect for various desserts!
Ingredients
Scale
- 90 grams egg whites (fresh or carton)
- 1/3 cup water
- 1/4 tsp cream of tartar
- 3/4 cup maple syrup
- 1/2 cup honey
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). It’s important that your bowl is super clean and doesn’t have any oil residue, as this can prevent the egg whites from whipping.
- Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.
- In a medium/large pot, combine water, honey, and maple syrup. Set on the stove, turn the heat to medium, and let the mixture cook until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a candy thermometer; however, if you don’t have one, this typically takes about 10 minutes (but please, just use a cheap thermometer!).
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla and whip for another minute, then pour into a storage container and serve or store for up to 1 week.
Notes
- This syrup can be used in various dessert recipes or simply as a topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Whipping, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving