Recipes

Manuka & Lemon Honey Meringues with Cream

It is easy to make meringues when using New Zealand Honey Co. Manuka & Lemon Honey. You create a meringue with a unique flavour and a ‘light as air’ texture. Honey is naturally a humectant, which means it retains moisture, so the result will be a crisp meringue with a soft centre. This is perfect to serve at any time of day.

Serves: Makes 10
Preparation Time: 25 minutes
Cooking Time: (Overnight) 360 minutes

Ingredients

  • 40g manuka & lemon honey
  • 410g caster sugar
  • 1 small teaspoon salt
  • 230g egg whites
  • 1 cup cream
  • 1 teaspoon manuka & lemon honey

Method

Pre-heat oven to 190 degrees Celsius.

1. In a metal bowl, over a pot of boiling water put:

  • 40g manuka & lemon honey
  • 410g caster sugar
  • 1 small teaspoon salt
  • 230g egg whites

2. Stir over the heat until all the sugar has melted.

3. Put in an electric cake mixer with the whisk attachment, or use a hand held egg beater, and beat for 20 minutes exactly. The mix should be very firm and glossy.

4. Line baking trays with greaseproof paper.

5. Put large mounds of the mixture in the trays, giving each one plenty of space.

6. Turn off the oven and put the trays in. The meringue will cook as the trays cool down. Leave for approximately 6 hours, or overnight.

 

To serve:

  • 1 cup cream
  • 1 teaspoon manuka & lemon honey

1. Whip together until soft peaks form

2. If you like, squeeze on a little lemon juice before serving.