Maple Pecan Angel Parfait
  • 3/4 cup maple syrup
  • 2 egg whites
  • 1 tsp vanilla
  • 1 cup heavy cream
  • 1/2 cup chopped pecans
  1. Bring to a boil 3/4 cup maple syrup and cook without stirring until it spins a light thread, or registers 228F on a candy thermometer.
  2. Beat the syrup gradually into 2 stiffly beaten egg whites and continue to beat until meringue is cool and very thick.
  3. Stir in 1 teaspoon vanilla and fold in one cup heavy cream, whipped, and 1/2 cup chopped pecans.
  4. Spoon the mixture into 6 individual fluted paper cups, sprinkle with chopped pecans and freeze for about 2 hours, or until parfait is stiffly frozen.