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.
Melissa
You’re hilarious! So glad you saved your man some of those goodies. I don’t have a stand mixer, or electric beaters but I’m going to give this a shot somehow. So many eggs. So much honey. Such a sweet tooth (me not you). Thanks for the how-to Shaye. XO.
Clare
I hate giving into modern lingo, but you & Stuart are ‘goals.’ melts my heart. those strawberry jam ones look *especially* good!! fo sho gonna try these babies once we harvest our honey. xx
Naturally Healthy
I love meringues so much, thanks for the recipe !
Cris Daining
You’re welcome!
Cottontail farm
Oh, I love meringues ! We have bees and chickens too. I can’t wait to try these. Can I ask where you found those beautiful copper measuring cups?
Shaye Elliott
Amazon 😉
Jean Henry
I love your upbeat enthusiastic style. Can’t wait to try these recipes! I also LOVE to cook (and garden 🙂 ) I just recently started a blog about our homestead with the emphasis on the Permaculture Design Principles, and incorporating them into our homestead and homeschool. Come and check us out. henryhomesteadadventures.org
connie
This looks good. It is a lot of honey to buy though, and honey is not cheap. I bet it tastes great.
Jessica T
Saving this to try after we move! The kids see packages of meringues at Sprouts, but they are so expensive and probably have ick ingredients (I’ve never looked, the price tag is scary enough).
Trista
How many does this recipe make? Giiiirrrll raw honey is expensive when you don’t have bees! I might have to half it… But I definitely have to make some 😉
Elanie Welch
Trista, I halved the recipe even though I have my own homegrown honey, because I just happened to have two extra egg whites leftover from making hollandaise sauce… it made 18 large meringues, so I don’t think I’d ever need to make a full batch, lol.
HollyM
Shaye,
I just popped these in the oven. How many times have you made these? You must have that swirl down, because mine look awful! I kept licking the spoons as I went, so at least I know they’re gonna taste amazing. ????
Lin
Now these seem yummy and doable. You are hilarious and adorable. Good combination. Thank you ma’am.
Megan Stevens
Charming! Love the swirls, tutorial and simple ingredients.
Laura Munroe
How do you store them? Can you make them in advance?
Lila Witrabrand
Amazing recipe!! Can’t wait to try it!!!????
Valerie Arballo
Did this recipe work for you?
Jenna
What if I dont have a glass bowl or a double boiler?
Ellen Delaney
Looking forward to trying this..
EWA KAJKOWSKA
does the honey really work cause we are trying it right now and it is not
Valerie Arballo
I tried this and it made a big mess. The honey separated from the egg whites. Not sure what I did wrong. Sad. I really need a recipe without sugar.
Luke
Did you get any answer on this? I too keep getting the problem with the egg whites going lumpy and separating as soon as you add them to the honey/sugar.
Mira
personally, I think that it could have been caused with the heat too high or you stopped mixing, i mixed continuously for like 10 minutes and mine came out similarly, so maybe that was it?
Tamela
I made meringue kisses with this recipe and licked the spoon so many times! Love the honey flavor soooo much!! However, I have made them 2 times now and cannot get them to be stiff and crunchy after the baking and staying in the oven all night. I used organic honey as well. Mine were very sticky to where I couldn’t even get them off my fingers. I live in AZ so I don’t have problems with humidity. Any tips? I would love to try again since the flavor was amazing!!
Hayley
I tried your recipe today and wonder if you’ve ever had trouble with the honey weeping out. Should I have warmed the egg white honey mixture longer than three mins. Also, it was pretty humid here today. Advice appreciated on these yummy meringues!
Helen Watts
I loved the idea and the instructions were super clear, but after cooking as described, mine were very soft and sticky and didn’t crisp at all. They ended up in the bin :(. Any tips on making them crisp like standard meringues? Thanks.
Valerie Arballo
Mine also ended up in the bin. A huge sticky mess. 🙁
LM
I made half batch, turned out to be 2 dozen golf ball sized dollops. Followed directions closely. Beat on stand mixer for 5 minutes. After baking, I left them in the oven (turned off) for another hour. They are perfect, lightly browned on bottom. Could reduce honey. Super yummy! Thank you!
Jasmine Wiest
How might you alter this to top a rhubarb pie?
Eliana
Well, I made theses probably two years ago I’m almost thirteen! They were sooooo good and I’m making them again today, They’re in the mixer. I love the soft texture, and I love the honey flavour! Thanks so much for the recipe😋👌
From our farm in BC Canada 🇨🇦
Mira
Thank you so much for making this! I found myself with an egg white left, and i wanted to make something cool, and this certainly did it! It was my first time whipping eggs too, and though i did it with a hand whisk, it worked perfectly! Thx so much!
~Mira
Louise Transom
Is the oven temp in Celsius or farenheight? I’m about to put mine in 225 degrees Celsius for a meringue seems high for 1.5 hrs.
Ryan
Modified these slightly because we had cherry creamed honey from Michigan in the cupboard. Swapped the vanilla for almond extract. Delish!
Mariela Kondova - Bulgaria
Hi, thank you for the recipe. It’s great. I tried to make a chocolate mouse, which contains as a part meringue and I achieved a wonderful result. Now I’ll try to bate them and wanted to ask you about the degrees: 225 C or F? I suppose are 225C…
Susana
They look yummy!!! Best part they are made with honey!!! But, one question: are they weather proof?
Deb
As a self proclaimed chocoholic, I will be trying the chocolate one, but I have recently developed a fondness for caramel, so I think, I may try some with caramel sauce, oh and instead of jam, I bet lemon curd would be nice to. Thanks for opening my mind up and getting out of the box when I make my much loved meringues! Variety is great!!