Honey Meringue
This is a very sweet meringue, perfect for a pie topping
Makes enough for: 1 batch 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
* If you don't have a thermometer you want the egg whites to be stiff and holding their shape. This took me 6 minutes
** 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
** 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