I love meringues!
My hotel in London had a small bag of them waiting for me in my room when I arrived. Much better than chocolates!
Try a little food coloring to brighten them up!
1/2 cup honey
1/3 cup water
5 large egg whites, room temperature
1/4 tsp. cream of tartar
1 tsp. ice cold water
1 tsp. vanilla extract or peppermint extract
Preheat oven to 225º F. Line a baking sheet or cookie sheet with parchment paper.
Hot syrup: Cook the honey and water, without stirring, in a small pot over medium heat until it reaches 235 to 240 degrees on a candy thermometer.
Meringue: While the syrup is cooking, use a balloon whisk to beat the egg whites with the salt,cream of tartar, and water to soft peaks in a large metal or stainless steel bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time. If you’re doing this by hand, at this stage it would be helpful to have someone pour the syrup in while you whip it in the egg whites.
Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape. Add vanilla or peppermint extract and rapidly beat for about 2 more minutes.
Spoon or pipe the meringue on to the prepared baking sheet and bake for 45 minutes to one hour. Open the oven door and let dry for another 10 minutes or until dry to the touch. Remove meringues from oven and cool on the pan, you may hear crackling as the meringues cool and finish drying out. Peel the meringues away from the parchment paper once cool enough to touch. They should peel away easily and should sound like a ping pong ball when tapped with a fingernail.
- Honey Divinity (romancingthebee.com)
- Honey Cherry Cupcakes With Honey Cherry Buttercream Frosting (romancingthebee.com)