Honey Swiss Meringue

Photo: Jody Horton; Styling: Heather Chadduck Hillegas

 

Creamy Honey Swiss Meringue crowns our Pumpkin Cheese Tart.

Yield:

Makes about 4 cups

Recipe from


Ingredients

2/3 cup clover honey
4 large egg whites
1/4 teaspoon table salt

Preparation

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.

Note:

Mary Catherine and Drew Curren,

November 2013