I made a honey meringue as the topping for my lemon meringue pie. I started off whisking by hand which was not the right way to go about this. Make sure you have a hand held electric beater unless you feel like giving yourself an upper arm workout.
In offering advice about travelling I also included a long missive about suitcases. From the beginning of our travels Dave has insisted that I be able to lift my own suitcase. Many tube stations only have stairs and that means carrying cases up and down them. To me, having suitcases with wheels is super important as you do not want to be carrying your suitcase through the airport terminal. I would recommend getting Cellini soft material cases with 4 wheels. Get the lightest available as the less your suitcase weighs, the more you can pack in. Dave and I use one cabin case between the two of us. Most airlines restrict this weight to 8 kilograms. For our check in luggage we have an expandable suitcase. I only expand the case if necessary on our way back and I zip tie the zips I am not using.
The weight restriction for check in luggage is usually 23 kilograms per piece. Dave has a smaller suitcase than mine and his usually weighs around 12 kilograms when we travel in summer. Mine weighs in at about 17 kilograms but then includes shoes, toiletries, books and the kitchen things we take with us. We use padlocks with codes to secure our bags and we take a spare one in our carry-on luggage in case someone breaks the lock. We don’t bother to wrap our suitcase unless the airline insists that we do so in order for them to cover the loss. I keep my suitcases light so that I can shop overseas for things we cannot buy here. On our last trip that included a dish drying rack from Ikea. Nothing about that shopping experience was sweet. Unlike these honey meringues which are super sweet. I used the Swiss method of preparing the meringue.
Click on the links for conversions and notes.
- 60mls honey
- 2 egg whites
- 0.625mls fine salt
- Place the honey, egg whites and salt into a glass bowl that fits over a bain-marie
- Whisk to combine and then place over the bain-marie with the water just simmering
- Continue whisking to cook the egg whites until the temperature reaches 80° Celsius *
- Transfer the meringue into a stand mixer bowl and whisk using a baloon whisk until cool
- Place the meringue into a piping bag and pipe onto your pie
- Use a kitchen blow torch to sear the meringue **
** I used Dave's plumbers blow torch and the flame was slightly too hot as you can see
Dave and I are overseas in Europe. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.