Meringues & Lemon Honey Cream
Experience the delightful combination of sweet honey with zesty lemon in these light and airy meringues. With a crisp exterior and a chewy centre, these treats are the perfect balance of sweetness. Top them off with a dollop of whipped cream infused with more honey and a squeeze of fresh lemon juice for a refreshing finish. Perfect for a light and elegant dessert, these honey and lemon meringues will surely impress your guests.
— Constant Cookbook
Ingredients
- 40g New Zealand Honey Co Manuka Honey with Lemon
- 410g caster sugar
- 230g egg whites
- 1 cup cream
Instructions
- Pre-heat oven to 190 degrees.
- Place the manuka honey with lemon, sugar, egg whites and salt in a metal bowl, over a pot of boiling water and stir this over the heat until the sugar has melted. Put the mixture in an electric cake mixer with a whisk attachment until firm and glossy.
- Line the baking tray with greaseproof paper
- Put large mounds of the mixture in the trays, giving each one plenty of space.
- Turn off the oven and place the trays in. The meringue will cook as the trays cool down. Leave for approximately 6 hours, or overnight.
- To serve, whip together the cream and manuka honey and lemon and place this on top of the meringues and serve with a squeeze of lemon juice.
Yield
Serves 10
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