How to make Honey Meringue
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These golden meringues are sweetened with raw honey instead of white sugar and flavoured with a hint of vanilla.
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With a third of the sugars compared to the classic ones, they are perfect for topping pies, decorating cakes, or preparing cookies and macarons.
In a bowl, whip the egg whites with the salt at low speed until they become frothy and then add the cream of tartar.
When you have soft peaks, add the honey one tablespoon at a time while whipping. Beat the meringue until it's thick and glossy and you have firm peaks.
Spoon the meringue into dollops over a baking tray lined with parchment paper.
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{{/ items}} {{^ items}} {{/ items}}Bake the meringues at 100°C (210°F) for 1 1/2 hour and at 110°C (230°F) for the last 15 minutes. Leave them to crisp up on a cooling rack.