Lemon meringue pie is one of my favorites. But more often than not I eat the filling and meringue off the top and leave the crust. So why mess with the crust at all?
I don’t think I’ve ever made lemon curd and not made meringues. It’s a perfect combo. After you make the curd you’ve already got all of the egg whites begging to be used. I decided a long time ago that I need to use them up the same day. Otherwise I put them in a jar and stick them in the refrigerator. I find them 2 weeks later and it’s too late to save them…
I think meringues are hard to mess up. If you bake them too long they are just crispier. If you don’t bake them long enough they are chewy. Nothing wrong with either one of those. However, yesterday – I succeeded. I must have had too much going on. I set the oven for 300 (gasp) and took the kids out on a long walk. Low and behold I came in to crispy (x10) meringues. Whatev. They are still disappearing off the counter- one by one .
Here’s the recipe – just don’t set it (at the wrong temp) and forget it…
Boil your honey and water – it takes about 5 minutes (of boiling really hard)
Whip the egg whites until soft peaks form
Pour in the vanilla and drizzle in the honey
You can pipe them on or drop them by the spoonful – which is what I did. 7 egg whites = 94 meringues
This is what they should not look like. 🙂 With the honey meringues, they are tan in color – not the typical white. Just not this dark.
I started looking online for a perfectly piped meringue picture that I could use instead of the dark pathetic ones that I actually have…but that’s no fun. Life happens. The oven gets set at the wrong temperature or they get left in too long.
All I know is that I sure wouldn’t change our 2 hour walk in this beautiful weather for anything…
- ½ cup honey
- ¼ cup water
- 5-7 egg whites
- 2 tsp vanilla
- Cook the honey and water until it's about 230-240 degrees.
- Meanwhile beat the egg whites
- Add in the vanilla when they are soft peaks
- Slowly add the hot honey mixture
- Let it drizzle down the side of the mixing bowl
- Whip on high until stiff peaks are formed
- Pipe on or drop by a tablespoon on a parchment lined baking sheet
- Bake at 250 for an hour and a half