Camille’s Maple Meringues

Directions

• In a large pot, bring the maple syrup to a boil. Boil until the candy thermometer reads 245°F/116°C.
  Meanwhile, in a bowl, beat the egg whites until stiff peaks using an electric mixer.
  Pour the maple syrup in a drizzle over the egg whites, while continuing to whisk until a very thick mousse is formed.
  The mousse can be eaten over fruit, can be used to cover a cake or can be dried to make meringues.