Creamy Honey Swiss Meringue crowns our Pumpkin Cheese Tart.
This recipe goes with Pumpkin Cheesecake Tart with Honey Swiss Meringue
Southern Living NOVEMBER 2013
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.
Go to full version of