Creamy Honey Swiss Meringue crowns our Pumpkin Cheese Tart.
Makes about 4 cups
2/3 cup clover honey
4 large egg whites
1/4 teaspoon table salt
Whisk together honey, egg whites, and salt. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place honey mixture in top of double boiler over simmering water. Cook, whisking constantly, 10 to 12 minutes or until mixture reaches 160°. Quickly transfer mixture to bowl of a heavy-duty electric stand mixer, and beat, using whisk attachment, until stiff peaks form.