Updated: 6 days ago
ake a common meringue in a matter of minutes without refined sugar!
Honey makes the meringue shiny, delicious and is an unrefined sugar.
Applications for a meringue include topping for pies, tarts, cakes and desserts.
Gluten and dairy free. Fill strawberry shortcakes not just with fruit, but with a meringue for a dairy free solution. Follow the steps below for a fool proof meringue every time.
Signup for the newsletter to stay informed of upcoming events and my book release, receive recipes, health information and other information I only share in my newsletter. You will receive my newsletter only 6 times per year in January, March, April, July, October, December. I promise not to spam your email or share your information.
Honey Common Meringue
Ingredients: 3 Oz. Egg whites (pasteurized), 4 oz. raw honey (use a light color and flavor honey), 1/8 tsp cream of tartar.
Method: Use a clean mixer bowl, rub a half cut lemon in the inside of the bowl & whisk attachment. Place the pasteurized* egg whites inside the bowl and attached the whisk. Whisk at a high speed the egg whites and cream of tartar until frothy. Add gradually the honey and continue to whip until it forms stiff picks that hold their shape. It make take 5-6 minutes to whip to a stiff pick and incorporate honey. Use immediately to ice your cake or pies.
Avoid not using the lemon to clean the bowl and whisk before embarking into making the icing. Any traces of grease will deflate your icing!
* Pasteurized egg whites will allow you to eat the meringue without cooking safely.
A meringue makes a light topping or frosting for pies, cakes or desserts.
Common Meringue is the answer for a frosting without butter.