Directions

• Preheat oven at 350 degrees F. Butter the bottom and sides of a rectangular tart pan. A large round one will work too. But regardless of its shape, it’s best to have a removable bottomed pan.
• Combine white and maple sugars in a small bowl. Put egg whites and salt in a large mixing bowl and beat them together at high speed until you get soft peaks. Keep whipping them as you slowly add the sugar, two tablespoons at a time until the cup of sugar is fully incorporated and egg you’ve got glossy peaks. Slowly mix in two tablespoons of maple syrup. Fold in the chopped walnuts, crushed soda crackers and baking powder. Spread the mixture into the prepared tart pan, taking care to make the sides high, so that there is good indentation in the middle to hold the maple whipped cream for service.
• Bake the shell 25-35 minutes or until the meringue is golden but not brown. Remove from the oven, and cool completely. Refrigerate the shell at least two hours (preferably overnight if you’ve got the time).
• Meanwhile, put ¼ cup of maple syrup in a non-stick skillet and add the walnut halves, coating them with syrup. Using a medium-high flame, heat up the mixture, letting the syrup bubble up around the nuts. When the syrup is caramelized and very sticky and the nuts are coated, they are sufficiently candies. Lift the nuts out of the pan one at a time to let them cool separately on waxed paper or a Silpat mat. When they are cooled completely, store them in an air tight container.
• When you are ready to serve the tart, whip the cream to soft peaks. Add 4 Tablespoons of maple syrup and whip the cream a bit more. Spread the cream in the meringue cavity. Top with the candied walnuts and serve. This does keep well in the fridge for several hours.