The first recipe I tried with our homemade maple syrup
was meringues. I'm looking for a recipe that you can make using
homegrown ingredients and that really showcases the maple-syrup flavor,
and the meringues came in as a definite...maybe.
Preheat the oven to 200
F. Beat the eggs until soft peaks form, then add the maple syrup and
salt. Mix lightly, then spoon onto a cookie sheet (or two) lined with
parchment paper. Bake in the middle to upper rack for 60 to 75 minutes,
until the meringues are starting to turn golden brown. The maple syrup
means that these meringues will cook a shorter time than that listed in
most recipes, so be careful not to let them burn!
In other syrup-related
news, we've produced about a pint of syrup so far in 2015, and I'm
starting to work the kinks out of my low-tech production methods. When I
bring home a bucket of sap, I immediately put the liquid in a skillet
on the wood stove if we're currently heating the house. Unattended
(perhaps over multiple days if the weather is warm), I cook the sap down
until it's perhaps a fourth of its original volume, then I sock that
concentrate away in a big jar in the fridge until I've got about half a
gallon to a gallon of the condensed sap.
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