Maple Molotof Meringue Dessert Pudim de Claras Recipe - Glen And friends Cooking

Ingredients

• 10 large Egg Whites (room temperature, no yolk traces)
• 200 g Superfine Sugar (also called caster or fruit sugar; dissolves quickly)
• 90 ml Maple Syrup (pure grade A; 3 tbsp for coating, 3 tbsp folded into meringue)
• 2 tbsp Unsalted Butter (softened for greasing the pan)

Instructions

1. Grease and coat the pan

   Butter the inside of the bundt pan thoroughly, then brush the entire interior with about 3‑4 Tbsp of maple syrup, ensuring an even coating.

   Time: PT5M

2. Separate egg whites

   Separate the whites from 10 large eggs, making sure no yolk contaminates the whites.

   Time: PT5M

3. Whip to soft peaks

   Using a stand mixer on low speed, whisk the egg whites until they become frothy and reach soft‑peak stage.

   Time: PT5M

4. Add sugar and reach stiff peaks

   Gradually add the superfine sugar, one spoonful at a time, while continuing to whisk. Increase speed and whip until the mixture forms stiff, glossy peaks.

   Time: PT5M

5. Fold in maple syrup

   Spoon 3 Tbsp of maple syrup into the whipped meringue and gently fold with a spatula until just incorporated.

   Time: PT2M

6. Transfer to pan and smooth

   Spoon the meringue into the prepared bundt pan, smoothing the top. Tap the pan on the countertop a few times to release any trapped air bubbles.

   Time: PT5M

7. Bake in water bath

   Place the bundt pan in a larger roasting pan, add hot water to come halfway up the sides, and bake at 350°F for 20 minutes.

   Time: PT20M

   Temperature: 350°F

8. Residual heat rest

   Turn the oven off, crack the door open slightly, and let the meringue sit in the turned‑off oven for 40‑45 minutes until set.

   Time: PT45M

9. Cool and finish

   Remove the pan, let the meringue cool on a wire rack, then drizzle any remaining maple syrup over the top before serving.

   Time: PT5M

Nutrition Facts

Calories

132

Protein

4.5 g

Carbohydrates

25 g

Fat

0.2 g

Fiber

0 g