A great icing for white cakes or buttered pecan cake.
Ingredients:
2 cups maple syrup
1 pinch salt
2 egg whites
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.
