Honey Swiss Meringue
Photo: Jody Horton; Styling: Heather Chadduck Hillegas
Creamy Honey Swiss Meringue crowns our Pumpkin Cheese Tart.
This recipe goes with Pumpkin Cheesecake Tart with Honey Swiss Meringue
Yield: 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.
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