Step 1

Put maple syrup and orange juice into a heavy-bottomed saucepan. Boil over medium heat until temperature on a candy thermometer reads 115 °C (240 °F).

Step 2

Meanwhile, beat the egg whites, cream of tartar and salt in a stand mixer or bowl at medium speed, until soft peaks form.

Step 3

When the syrup comes to temperature, reduce mixer speed and continue to beat whites while slowly drizzling the syrup on them.

Step 4

Then increase speed and beat for about 10 minutes or until the meringue is warm and formed into very stiff peaks.