Swiss meringue with maple taffy and pomegranate

Meringue suisse à la tire d’érable et à la grenade

  • A 500-g (approx. 1 lb.) container of maple taffy
  • 4 egg whites
  • Pinch of fine salt
  • 30 ml (2 tbsp) lemon juice
  • 2 pomegranates, seeded
Preparation time
5 minutes
Cooking time
10 minutes
6 portions
  1. Place maple taffy in a saucepan to melt and bring to a boil over high heat. Reduce heat to low and simmer for 3 minutes.
  2. Pour egg whites and salt into the top part of a double boiler. Using a handheld mixer, whip on a low setting. Slowly add hot maple taffy gradually increasing the speed setting. Whip for 5 minutes until stiff peaks form.
  3. Remove the meringue from heat, add lemon juice and whip for another minute.
  4. Pour into 6 dessert glasses and decorate with pomegranate. 
Additional information

Serve right away.