Honey meringue
The aromatic potential of buckwheat or wildflower honey explodes under the magical touch of a master pastry chef like Patrice Demers. His meringues have a sponge candy flavor that makes us feel like children again!
- Servings
- 8
- Preparation time
- 30 minutes
- Cooking time
- 2h to 2h30
- Pairings
- Liquorous mead
Ingredients
- 6 egg whites
115 g (1/3 cup) of unpasteurized buckwheat honey
100 g (1/2 cup) of sugar
Note
Meringues can be stored for 3 weeks at room temperature in an airtight container.
Preparation steps
- Preheat the oven to 95 °C (200 °F). Line two baking sheets with a silicone mat or parchment paper.
- In a bowl, combine the egg whites, honey, and sugar. Place the bowl over a pot of simmering water and stir with a spatula until the granulated sugar seems melted and the mixture is slightly warm to the touch.
- Using an electric mixer, whip the mixture on medium speed until you achieve a smooth meringue with firm peaks. (It’s important not to overwhip the meringue, as it may become grainy.)
- Using a offset spatula, spread the meringue onto the two prepared sheets. Bake in the oven for about 2 hours. (To check for doneness, take one sheet out of the oven and break off a piece of meringue. Let the meringue sit for 1 minute, then check if it is completely crispy. Return the sheet to the oven for up to 30 more minutes if it still seems to contain moisture.)
- Once the meringues are baked, let them cool, then break them into pieces. Serve with chocolate and honey spread.
