Whisk egg whites with white sugar until combined in a medium sized metal bowl
Fit bowl over a pot of 1 cup of simmering water (do not let water touch bowl)
Heat egg whites and sugar whisking constantly
You can use a hand mixer to increase volume and ease stress on your wrists
If using a thermometer, cook until 160°
If not using a thermometer, cook mixture until eggs and sugar have doubled in volume and thickened to a creamy base
Remove mixture from heat and allow to cool to room temperature
Once mixture has cooled, whip mixture with a hand mixer or stand mixer until soft glossy peaks have formed
Continue mixing and add butter, one tablespoon at a time
Butter should be softened, but not room temperature
When the butter is fully incorporated, the mixture should be thick and creamy
Slowly add maple syrup to mixture, while continuing to beat with mixer
Finish with vanilla extract, cocoa powder, cinnamon, ginger and cloves
Mix until well combined