MAPLE PECAN ANGEL PARFAIT
- 3/4 cup maple syrup
- 2 egg whites
- 1 tsp vanilla
- 1 cup heavy cream
- 1/2 cup chopped pecans
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.
Beat the syrup gradually into 2 stiffly beaten egg whites and continue to beat until meringue is cool and very thick.
Stir in 1 teaspoon vanilla and fold in one cup heavy cream, whipped, and 1/2 cup chopped pecans.
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.