Maple Mocha Topping

This fluffy maple mocha topping is basically a sweetened meringue with coffee flavor folded in. Stiff egg whites get beaten with sugar, instant coffee, vanilla, and maple syrup until thick and cloud-like. No cooking, no cream, no butter.

The instant coffee dissolves right into the beaten whites, giving the whole topping a subtle mocha flavor that pairs naturally with the maple syrup’s caramel sweetness. It tastes far more complex than five ingredients should allow.

Because it’s egg white-based, this topping is incredibly light. It sits on top of ice cream or angel food cake without weighing it down, and it has virtually no fat.

Chef Tips

• Beat the egg whites to stiff peaks first, then gradually add the sugar, coffee, and maple syrup. Adding liquid too early deflates the whites.
• Use real maple syrup, not pancake syrup. The flavor difference is enormous in something this simple.
• Dissolve the instant coffee in a tiny splash of warm water before adding if it won’t blend smoothly into the whites.
• Serve immediately after making. Like all meringue-based toppings, it starts to deflate and weep after sitting too long.