- 5 egg whites
- 1 c honey
- 1 sea salt
- Preheat oven to 275ºF. Line a baking sheet with parchment paper.
- In a small pot, begin to heat about 1-2 inches of water over medium-high heat. Combine egg whites, honey and sea salt in a heatproof bowl, and place over the water.
- Whisk constantly for 5-8 minutes; you just want the honey to dissolve and the mixture to become thick and bubbly so the honey whisks up nicely with the egg whites.
- Once the egg white honey mixture is ready, pour it into a stand mixer fitted with a whisk attachment. Alternatively, you could whip up with a hand-held mixer. Whisk until the mixture has cooled down and has formed thick, stiff peaks, like the photo above.
- Pipe or spoon whatever shape or design you want with whatever tip you want. They can be big or small. I did little kisses and rosettes.
- Bake for an hour. When they are done, turn the oven off and leave them in the oven to cool for about 1 – 1 1/2 hours. Eat them like little cookies, use them to top a tart like I did, make pavlovas, have fun and enjoy!
The journey to this recipe
A while ago I was making this peanut butter and jam tart. I was trying to think of how to decorate it, and I decided to do little baked meringues. I wanted to incorporate honey, because it seemed to go with the theme. I found that whisking the honey and egg whites over a double boiler was better than just whisking the honey and egg whites together to stiff peaks. The honey incorporated nicely this way. It’s like Swiss meringue without the candy thermometer! How fun! I also used some of these meringues to make personal-sized pavlovas but I forgot to take a picture. You can freeze these for up to a month. If you’re using these as a decoration, I strongly recommend making them ahead. They stay good for long! You could also probably just use this to make meringue and not even bake it. Very versatile! Happy baking!