Maple-Taffy Swiss Meringue with Pomegranate

Fruit Desserts / Recipes with Maple Syrup

Recipe — Swiss Meringue with Maple Taffy and Pomegranate
Preparation Time:
Cooking Time:
6 portions
Metric Imperial


  • 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


  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.

Fruit Desserts Recipes

Recipes with Maple Syrup

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.