Boil 1 1/4 cups maple syrup and 1/8 teaspoon salt until mixture spins an 8 inch thread when dropped from a spoon held high from above the saucepan (242 degrees on a candy thermometer). Pour a little hot syrup in a fine stream into 1 stiffly beaten egg white. Beat in completely with rotary beater. Repeat until all syrup is added and it is stiff enough to stand up in high peaks.