Meringue from Cannes

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup maple syrup (preferably dark syrup for its robust flavour)
• 1 tablespoon cornstarch

1. Preheat the oven to 150 °C (300 °F).
2. Line a baking sheet with parchment paper. Using a glass and a pencil, trace 12 circles about 7 cm (2 3/4 in) in diameter each.
3. In a large bowl, whip the egg whites and cream of tartar with a hand mixer until you get soft peaks.
4. Now gradually add the maple syrup and cornstarch and continue beating until your mixture forms firm peaks.
5. Spoon your mixture into the circles traced on the baking sheet, then form a well in the center of each.
6. Bake for 90 (or until the meringue is golden brown). While it bakes, you can whip the cream with the maple syrup.
7. Once you remove your meringue from the oven, let it cool completely before you fill each round with whipped cream and sliced strawberries.

• 2 cups whipping cream
• 1/2 cup maple syrup
• Strawberries, sliced