1 cup (250 ml) maple syrup

3 egg whites

1/4 teaspoon (1 ml) cream of tartar

With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line 2 baking sheets with parchment paper.

In a saucepan, bring the maple syrup to a boil and reduce until a candy thermometer reads 120 °C (250 °F). Remove from the heat while you beat the egg whites.

In a bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the hot syrup to the egg whites, beating constantly. The whites will gain in volume and release some steam. Continue to beat for 2 to 3 minutes, until the stiff peaks form.

With a pastry bag fitted with a plain tip or with the back of a spoon, shape the meringues directly on the baking sheets, shaping them in approximately 10-cm (4-inch) in diameter and 1.5-cm (1/2-inch) thick nests, shells, or discs.

Place the baking sheets in the oven and let the meringues dry gently for about 3 hours, depending on their thickness. Turn the oven off and leave the meringues in the oven for another hour.

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