Honey Meringues
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It's no secret... I'm not a sweets sweet person. I just don't enjoy the taste of punch-you-in-the-face sugar. Sugar, in my opinion, doesn't have FLAVOR. Just reaction.(Eats plain sugary dessert.)(Chews.)(Reactions: Wow! That's sweet!)See what I mean?Natural sweeteners, such as honey or maple syrup or even dehydrated whole sugar cane, on the other hand have flavor. They lend something to a treat - an essence, a presence, a new level of taste. And when you're cooking and baking simple dishes - that's how the magic is made.I've been experimenting a lot with honey lately because that's the main 'sugar' source we can grow here on the farm. Last year, we harvested over 6 gallons of honey from our new hive! So much goodness to be had in liquid form. This past weekend, I whipped up some homemade honey meringues for my baby Daddy. Oh, that bearded man in all his glory. Will I ever be able to get enough?Stu loves the crunchy-chewy essence of a meringue. And I love that we can use our hen's eggs and bee's honey to make them! And I also love eating them. Lots of them. Lots and lots and lots of... well, you get the idea.
Homemade Honey Meringues
For great recipes monthly make sure to check out The Elliott Homestead Cooking Community HERE.You will need:- 4 egg whites- 1 cup honey- 1 teaspoon vanilla- Generous pinch sea salt- Toppings of choice: melted chocolate, jams, chopped pistachios, etc. As for me and my house? We shall eat the melted chocolate and homemade strawberry jam honey meringues. Because that's what I made. And Amen.Before we begin, remove the bowl from your stand mixer and place it in the refrigerator. Egg whites whip up quickly when the bowl is cold! Now... onto the honey meringues..1. In a medium-sized bowl, combine the egg whites..... honey...... vanilla and sea salt.Set the bowl over a medium-sized saucepan that has been filled with about 3" of water. Bring the water to a low boil. While the water is boiling, begin to whisk the egg whites and honey together with a large whisk. Continue to whisk for 3 minutes until the egg whites have aerated and turned into a nice, white froth of sorts.When you begin, the mixture will look like this:After 3 minutes of heating whisking, it'll look like this:2. Pull the cold bowl from the refrigerator and attach it to your stand mixer with the whisk attachment. Pour the frothy egg mixture into the cold bowl and begin whisking on high.Continue to whisk until the mixture is shiny and has stiff peaks, like so:3. Line a baking sheet with parchment paper. Scoop spoonfuls of the meringue mixture onto the sheet. You can do 'em fancy... or sloppy... or somewhere in between. I won't judge you on your meringue skillz. I promise. I've always been more of a fan of rustic desserts anyway, man.4. But wait! There's more! Because meanwhile... back at the ranch... I've decided to melt some chocolate bar in my make-shift-double-boiler...... and now I'm going to swirl it into my meringues because I know no bounds! And I shan't be ashamed for my love of chocolate and honey and eggs and everything in between! So now I'm going to do a little bit of this...... and a little of that that! (And by 'that', I mean repeating the same thing but with strawberry jam).5. Place the meringues in a 225 degree oven. Bake for 1.5 hours. After this time, shut the oven off and allow the meringues to sit in the warm oven to 'dehydrate' a bit until to the perfect crispy/chewy combination of your choosing. I usually let mine sit overnight and enjoy them the next morning......or, let's be honest here, decide to just eat them gooey right off the baking sheet without wasting any time at all.*Cough*.Self control? *Snarf, snarf, snarf* What's that?Happy Father's Day baby! I made you these honey meringues. There are 2 left. Enjoy! I'm kidding. I left him, like, three and a half.Enjoy!
Honey Meringues
4 egg whites
1 cup honey
1 teaspoon vanilla
Generous pinch sea salt
Toppings of choice: melted chocolate (jams, chopped pistachios, etc. We chose the melted chocolate and homemade strawberry jam honey meringues.)
Before we begin, remove the bowl from your stand mixer and place it in the refrigerator. Egg whites whip up quickly when the bowl is cold!
In a medium-sized bowl, combine the egg whites, honey, vanilla, and sea salt.
Set the bowl over a medium-sized saucepan that has been filled with about 3″ of water. Bring the water to a low boil. While the water is boiling, begin to whisk the egg whites and honey together with a large whisk. Continue to whisk for 3 minutes until the egg whites have aerated and turned into a nice, white froth of sorts.
Pull the cold bowl from the refrigerator and attach it to your stand mixer with the whisk attachment. Pour the frothy egg mixture into the cold bowl and begin whisking on high.
Continue to whisk until the mixture is shiny and has stiff peaks.
Line a baking sheet with parchment paper. Scoop spoonfuls of the meringue mixture onto the sheet.
If you are going to use chocolate, use the double boiler method to warm up the chocolate.
Swirl in your toppings with the meringues.
Place the meringues in a 225 degree oven. Bake for 1.5 hours. After this time, shut the oven off and allow the meringues to sit in the warm oven to ‘dehydrate’ a bit until to the perfect crispy/chewy combination of your choosing. I usually let mine sit overnight and enjoy them the next morning.