Meringue from Cannes

Fruit Desserts / Recipes with Maple Syrup

Recipe — Meringue from Cannes
Cooking Time:
12 portions
Metric Imperial



  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 tablespoon cornstarch


  • 2 cups whipping cream
  • 1/2 cup maple syrup
  • Strawberries, sliced


  1. Preheat the oven to 150 °C (300 °F).
  2. Line a baking sheet with parchment paper. Using a glass and a pencil, trace 12 circles about 7 cm (2 3/4 in) in diameter each.
  3. In a large bowl, whip the egg whites and cream of tartar with a hand mixer until you get soft peaks.
  4. Now gradually add the maple syrup and cornstarch and continue beating until your mixture forms firm peaks.
  5. Spoon your mixture into the circles traced on the baking sheet, then form a well in the center of each.
  6. Bake for 90 (or until the meringue is golden brown). While it bakes, you can whip the cream with the maple syrup.
  7. Once you remove your meringue from the oven, let it cool completely before you fill each round with whipped cream and sliced strawberries.

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.