Sugar High Friday #28: Sweet Seduction

[Formidérable's Maple Meringues]

Valentine's Day is second only to Christmas in my French Canadian family.  We are lovers not fighters, poets and musicians before politicians.  The gifting could be edible and much more appreciated in this respect.  For it is the sweet "thereafter" of bonbons, dark chocolate and jelly goodies which keep us comforted from the icy banshees and inevitably take us safely to the spring.

The transitional period between January's bite to March's bittersweet winds brings about the anticipation of the first few trickles of maple syrup.  Although Canadians can enjoy maple products throughout the year, it is the smell of winter's thaw paired with sugar bush taffy which garners the most points in the authenticity category.

With warmth from the fireside and the additional glow of mid February's brilliant cherry pink skies pre-dusk,  maple can add to an evening of sweet seduction.  Cue in the befitting Sugar High Friday #28: Sweet Seduction, hosted by Jasmine of Cardamom Addict

I have mentioned and raved about Formidérable's preparations and confections in posts of blogging past.  Their website offers an ambrosial array of maple flavoured provisions to the general public.  The highly regarded L'Orée du Bois restaurant further emphasis the company's wares in the cookbook L'Orée du Bois and Formidérable:

A very delicious dessert platter can be made up with Formidérable maple sweets.  These delicacies, accompanied by a glass of port or Pineau des Charentes, bring a good meal or a pleasnt evening to a satisfying close [I would have to say, we've only just begun]  Celebrate an important event with a choice assortment of these maple gourmet delights:
Maple-filled chocolates, maple-sugar leaves, maple pecans, maple marzipan stuffed pecans [and of course] maple meringues.

Maple meringues are the most versatile option for an evening of sensuality.  The fatal attraction is apparent in this dessert's light-as-air and transportable properties.  Observe each confection as it melts languidly upon your lover's tatstebuds, the subtle hint of maple only adding another layer of sprightliness.

Meringues are traditionally made with egg white, cream of tartar and sugar.  It is the amount of sugar added to the egg white recipe that dictates how stiff the meringue will become.  A soft meringue is the proverbial cherry atop a lemon pie, whereas Pavlova offers a harder crust.

This recipe from Joy of Baking is instruction for a typical meringue cookie.  Add and incorporate 1/2 tsp. of maple syrup before piping or spooning the mixture onto the prepared baking sheet.

Meringue Cookies

(Adapted from Joy of Baking)

3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor)

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or just use two spoons.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets.

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 - 2 1/2 inch (6 cm) meringues

Formidérable's meringues as described on their website:

Crisp meringues delicately sweetened with pure maple syrup [none of that extract nonesense] and [here's my favourite part...] Bewitchingly delicious as each crisp bite melts in your mouth.  30g [packages] or more depending on the confectioner's whim.

Comments

[brilynn]

I wanted to make something with maple syrup for Canadian seduction, but that wench Nigella Lawson ruined my plans!