Oooh meringues so light and fluffy with their outer coat of crunch hmm hmm and also a naturally grain and gluten free pud. Yum! Usually meringue is made with a ton of refined sugar which of all the sugars we consume is the one that messes with our bodies and health the most, so I thought I’d have a go at replacing it with raw honey and honey did it work! Once you’ve tried meringue like this you’ll never be reaching for bag with the silver spoon on when meringue making again. I promise.
The one thing you don’t get with honey made meringue is a perfectly white, virginal meringue (see pics below). But who wants prestine and virtuous. All I care about is the taste and texture and this is where honey is the out and out winner giving a sublime smooth texture and a depth to the rich sweet softness.
Before I share with you the exact details of this joyous, classic, luxurious pud I wanted to share this quote I’ve borrowed from My Yoga Online. However hard we try sometimes in life we can all feel a bit pull downed by what others think, say or do. It can be difficult to remember it doesn’t matter and that we shouldn’t let it change who we are which I think this says perfectly.
I dedicate this post to fellow blogger Lindsay Rigby @ Northern Star whose courage and dignity living life with MND is truly inspiring for us all. A northern star shooting home whose beautiful writing will continue to help and guide many.
meringue (Gluten/grain/refined sugar free)
As the people with the big tick say, Just Do It!!
Makes one large meringue to feed 8 adults comfortably
- 6 large organic, free range egg whites
- A pinch of Maldon sea salt (or other good quality sea salt)
- 1/2 cup, 118 ml, of raw organic honey
I kept this a classic meringue but you can add any fruit, spices or any ingredient of your choice to pimp up your meringue. For the topping of this meringue I used 500ml Creme Fraiche and mixed berries
- Pre-heat your oven to 150c, gas mark2, 300f and pre line a baking tray with grease proof paper.
- Crack your eggs keeping the egg whites separate and ensuring there are no little bits of shell. (I used the yolks to make hollandaise).
- Using a mixer or electric hand whisk gradually add your egg whites on a medium speed until the eggs turn in to firm peaks, so firm that you could tip the bowl upside down and they’d stay in the bowl!
- With the mixer running gradually add the honey and then whizz the speed up high and crack on whisking for another 8 or so mins keeping an eye on the mixture, as if you over whisk it will collapse. Once you have whisked for approx. 8 mins and you have a light white fluffy mixture stop.
- Carefully spoon out the mixture on to the tray you can leave it in separate blobs if you want to make mini meringues and twist your spoon it you want to create little peaks.
- Place it the middle of your oven for 1 hour before checking it. You want it to be crisp on the outside but with a little flex in the body of it so that its chewy and soft in the middle. If the outside is still soft to the touch give it an extra 5 mins or so. Then take it out of the oven and leave it to rest and cool for 15 mins before dressing with your toppings of choice. Enjoy!