Maple Mousse From Quebec

Instructions

1. Add the maple syrup to a saucepan and put on oven at less than medium temperature. Leave on the stove until the maple syrup bubbles to reach 225 degrees Farenheit on your candy thermomether (which will take at least 15-20 minutes. The syrup amount will diminish but don't worry about it.
2. Put your saucepan in the fridge and let the maple syrup to cool down (between 15-20 minutes)
3. Beat up the 2 egg whites to almost stiff peaks and put in the fridge until your maple syrup has cooled down.
4. When the maple syrup is cooled down, add the egg whites bit by bit and use your handmixer to incorporate into the maple syrup.
5. Leave in the fridge for at least 45 to 50 minutes and then enjoy. I have a tendency to eat the whole maple mousse so I try to keep some for at least 2-3 days. If the maple syrup separates from the egg whites, just mix again with your handmixer.
6. Sorry about the English but I am a French Canadian so I hope you understood all the steps otherwise just write me a note.
7. ENJOY!!!!!!!