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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.
Health
Time
2hCost
20 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
In a bowl, whip the egg whites with the salt at low speed until they become frothy and then add the cream of tartar.
| Large Egg Whites | 2 |
|---|---|
| Salt | 1pinch |
| Cream of Tartar | 0.25tsp |
| Vanilla Extract | 0.5tsp |
| Raw Honey | 40g |
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.
| Large Egg Whites | 2 |
|---|---|
| Salt | 1pinch |
| Cream of Tartar | 0.25tsp |
| Vanilla Extract | 0.5tsp |
| Raw Honey | 40g |
Spoon the meringue into dollops over a baking tray lined with parchment paper.
| Large Egg Whites | 2 |
|---|---|
| Salt | 1pinch |
| Cream of Tartar | 0.25tsp |
| Vanilla Extract | 0.5tsp |
| Raw Honey | 40g |
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.
| Large Egg Whites | 2 |
|---|---|
| Salt | 1pinch |
| Cream of Tartar | 0.25tsp |
| Vanilla Extract | 0.5tsp |
| Raw Honey | 40g |