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.
Head straight on to the Recipe For Honey Meringue ♥
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.
Today’s inspiration ♥ Recipe For Honey Meringue ♥ can be found on Lavender and Lime Share on X
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.
Honey Meringue
Ingredients
- 94 g honey
- 2 egg whites
- 0.625 mls fine salt
Method
- 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 balloon whisk until cool **
- Place the meringue into a piping bag and pipe onto your pie
- Use a kitchen blow torch to sear the meringue ***Or, use as a frosting for cakes, without torching it
Notes
** Alternatively, you can leave the meringue in the bowl you used over the bain-marie, take it off the pot and whisk until cool - at least 3 and a half minutes.
*** 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.
Inspiration published on Lavender and Lime April 24:
- 2015 – Win Tickets To Wyntoer Stellenbosch
- 2014 – Pan Fried Chicken Livers
- 2013 – A Place In Thyme
I love the idea of a meringue with honey! And my suitcase is always RIGHT at the weight limit, if not above :/
We just made it within the limit on our way back 🙂
I’ve never tried a honey meringue but I’m intrigued. I love making meringue pies so next time I’ll have to give this a try! Happy Monday, Tandy!
Hope it works out for you Kelsie 🙂
Oh yum that meringue looks amazing! We pack simialry with the same kind of suitcase…minus the dishrack for me 😉
Haha, the dishrack was a once off 🙂
Love the idea of making meringue with honey! Sounds delicious.
Thanks Caroline 🙂
Honey meringue as the topping for my lemon meringue pie sounds like a delicious idea, Tandy. This would make a lovely Spring treat. 🙂
It was the perfect treat 🙂
Hi Tandy, this has to be the prettiest use of meringue that I have ever seen, just gorgeous! Great traveling tips!
Thank you so much Cheri 🙂
Love this recipe, Tandy. I would never have thought to use honey in meringue instead of sugar. Much better!
It’s quite different but will be my choice from now on.
First time making meringue as topping, I don’t have any sugar so I thought I’d use this recipe. So easy and so good! Used to top a berry cake. Thanks, pinned to use again!
Thank you so much for the positive feedback!
Wonderful recipe!
Thank you Kels!