Maple Molotof Meringue Dessert Pudim de Claras Recipe - Glen And friends Cooking
Maple Molotof Meringue Dessert Pudim de Claras Recipe - Glen And friends Cooking is a easy Portuguese recipe that serves 8. 132 calories per serving. Recipe by Glen And Friends Cooking on YouTube.
Prep: 20 min | Cook: 1 hr 5 min | Total: 1 hr 40 min
Cost: $4.70 total, $0.59 per serving
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
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
Separate egg whites
Separate the whites from 10 large eggs, making sure no yolk contaminates the whites.
Time: PT5M
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, Vegetarian, Low‑Fat
Allergens: Eggs, Dairy (butter)
Ingredient Substitutions
- Instead of Egg Whites: Aquafaba (1/4 cup per egg white)
- Instead of Superfine Sugar: Granulated sugar (process longer)
- Instead of Maple Syrup: Golden syrup, light corn syrup
- Instead of Unsalted Butter: Margarine, vegetable oil (for greasing only)
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Pastry Brush
- Bundt Pan (or tube pan)
- Roasting Pan for Water Bath
- Spatula
- Oven
- Measuring Cups and Spoons
- Kitchen Timer
- Sieve (optional) (optional)
Critical Steps — Do Not Skip
- Whipping egg whites to stiff peaks
- Folding maple syrup without deflating the meringue
- Baking in a water bath to prevent cracks
- Residual heat rest in the turned‑off oven
Chef Tips from the Video
- A copper bowl stabilizes egg whites, but a stainless bowl works fine.
- If you prefer a richer caramel flavor, replace half of the maple syrup with a light caramel sauce.
- Tap the pan on the counter several times after filling to eliminate hidden air pockets.
Troubleshooting
Meringue collapsed after baking.
Avoid opening the oven door during the 20‑minute bake and the residual heat period; also ensure the egg whites were not over‑beaten.
Grainy texture from undissolved sugar.
Use superfine (caster) sugar or dissolve regular sugar in a tiny amount of water before adding.
Cracked surface.
Make sure the water bath is at a gentle simmer, not a rolling boil, and keep the oven temperature steady.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The meringue can be baked a day ahead and refrigerated; re‑warm gently before serving.
- Maple syrup drizzle can be prepared in advance and stored in a squeeze bottle.
Frequently Asked Questions
What is the cultural significance and history of Molotov Meringue in Portuguese cuisine?
Molotov, also known as "merengue de ovo" in Portugal, originated as a way to use surplus egg whites after making custards or ice‑cream bases. It became a humble dessert in rural households, prized for its light texture and the sweet caramel‑like glaze that mimics traditional caramel without the labor.
What are the traditional regional variations of Molotov Meringue within Portugal?
In the northern regions, cooks often use a true caramel made from sugar and butter, while in the Algarve coastal areas maple or honey syrups are favored for a milder flavor. Some families add a splash of orange zest for a citrus twist.
How is Molotov Meringue traditionally served in Portuguese homes?
It is typically served as a light dessert after a hearty meal, sliced and drizzled with extra caramel or maple syrup. It may be accompanied by a glass of Vinho Verde or a cup of strong coffee.
During which celebrations or occasions is Molotov Meringue commonly prepared in Portugal?
Molotov is popular during Easter and Christmas when many egg‑based dishes are made, leaving plenty of egg whites. It is also a favorite at family gatherings and summer barbecues because it can be made ahead and stored refrigerated.
What authentic ingredients are essential for a traditional Molotov Meringue versus acceptable substitutes?
Traditionally the recipe uses egg whites, superfine (caster) sugar, and a caramel glaze made from sugar and butter. In this adaptation maple syrup replaces caramel for convenience; honey or golden syrup can also be used as substitutes.
What other Portuguese dishes pair well with Molotov Meringue?
Molotov pairs nicely with a slice of queijo da Serra (Portuguese cheese) for a sweet‑savory contrast, or alongside a simple orange‑cinnamon compote that echoes the citrus notes found in some regional versions.
What makes Molotov Meringue special or unique in Portuguese dessert tradition?
Its uniqueness lies in the airy, almost melt‑in‑your‑mouth texture combined with a caramel‑like glaze, all achieved with just three core ingredients. It showcases the Portuguese knack for turning humble pantry staples into elegant sweets.
What are the most common mistakes to avoid when making Molotov Meringue at home?
Common errors include over‑beating the egg whites, opening the oven too early during the residual‑heat phase, and using regular granulated sugar which can leave a gritty texture. Follow the water‑bath method and keep the oven door slightly ajar after baking.
Why does this Molotov Meringue recipe use a water bath instead of baking the meringue directly?
The water bath provides gentle, even heat, preventing the outer layer from setting too quickly and cracking. It also keeps the interior moist, resulting in the characteristic soft, marshmallow‑like center.
What does the YouTube channel Glen And Friends Cooking specialize in?
The YouTube channel Glen And Friends Cooking focuses on approachable home‑cooking tutorials, often turning leftover ingredients into creative desserts and sharing practical tips for everyday cooks.
Last updated: September 1, 2026
