curated maple products + delicious maple recipes

If you're a fan of maple syrup and eager to explore its versatility beyond just pancakes, you've come to the right place.

At ME, MAPLE & I, we are pleased to offer a range of delectable maple products and mouth-watering - yet simple - recipes guaranteed to tantalize your taste buds.

2 bottles of maple syrup 355ml, one dark named la grande coulée, one of amber maple syrup called la première coulée, both with silicon lid on a white background

Gipfelhirsch x ME, MAPLE & I cherry and maple syrup hot sauce 100ml bottle
Two sizes paper bags (250g and 500g) with see-through window showing maple granola and granola sample on a grey countertop

    winter recipe

    sugar and butter cookies

    Ingredients

    • 1/4 cup maple sugar
    • 1/2 cup (113 grams) unsalted butter, at room temperature 
    • 1/2 cup (99 grams) granulated sugar 
    • 1/4 cup (52 grams) light brown sugar 
    • 2 teaspoons vanilla extract 
    • 1 large egg, at room temperature 
    • 1 1/2 cups (180 grams) all-purpose flour 
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon baking soda 

    Method

    1. Heat oven to 190 °C/375°F. Line two large sheet pans with parchment paper.
    2. In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again. Add vanilla. Beat for 1 minute. Scrape sides of bowl. Add egg. Beat for 1 minute. Scrape sides of bowl.
    3. Add flour, salt, and baking soda. Beat 1 minute. Scrape sides of bowl and beat for 1 minute, or until combined and no flour pockets remain.
    4. Place MAPLE sugar in a small, shallow bowl. Using a small cookie/ice cream scoop (4 cm in diameter), scoop balls of dough and drop a few at a time in the coarse sugar and gently roll around. Place balls of dough on parchment, leaving about 4 cm of space around each. Do not press the balls down. This will ensure a chewy middle.
    5. Bake for 8 to 10 minutes, turning pans halfway through baking, until cookies have spread into rounds and the edges look set. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
    6. Place pans on cooling racks. When cool, store cookies in air-tight containers.
    a glass, a glass bottle and a glass bottle with maple syrup on a grey countertop

    @me_maple_i easiest recipe

    maple syrup’s syrup aka rich simple syrup with maple syrup

    Ingredients

    125 ml (½ cup) water | 250 ml (1 cup) maple syrup

    Preparation

    1. Add the water to a small saucepan and bring to a boil.
    2. Add the maple syrup and turn the heat off.
    3. Let cool, then pour into a glass jar and seal tightly with a lid.

    The syrup will keep, refrigerated, for about one month.

    maple pudding cake in a dish, a portion served on a plate and a tin of maple syrup

    our favorite recipe

    maple pudding cake aka pouding chomeur

    Ingredients

    250ml (1 cup) maple syrup | 250ml (1 cup) 35% cream | 225g (1½ cup) all-purpose flour | 15ml (1 tbsp) baking powder | 1.25ml (1/4 tsp) salt | 115g (½ cup) unsalted butter, softened | 105g (½ cup) sugar | 2 eggs | 180 ml (¾ cup) milk | 5ml (1 tsp) vanilla extract

    Method

    1. With the rack in the middle position, preheat the oven to 200°C.
    2. In a saucepan, bring the maple syrup and cream to a boil. Set aside.
    3. In a bowl, cream the butter and sugar with an electric mixer, for 3 minutes. 
    4. Add the eggs, one at a time, and beat for 2 minutes or until smooth. 
    5. At low speed, add the dry ingredients (flour, salt baking powder) alternately with the liquid ingredients (milk and vanilla). 
    6. Pour and spread the dough in a 20cmX20cm (8X8’’) dish. Pour the hot syrup. 
    7. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

    A recipe inspiration from Ricardo