• ¾ cup maple syrup
• 2 egg whites
• 1 tsp vanilla
• ½ cup chopped pecans

Directions

Bring to a boil ¾ cup maple syrup and cook without stirring until it spins a light thread, or registers 228 degrees 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.

Thanks to Innkeeper Helene Leichter-Saxby for this delightful maple recipe