With so few ingredients to compete for prominence, the variety of the honey you choose can strongly influence the flavor of the meringues. Strongly flavored single varietal honeys like chestnut or tamarisk produce pronounced and distinctive results.
MAKES: ABOUT 12 MERINGUES
INGREDIENTS:
- 2 egg whites
- ½ cup honey
- ½ teaspoon vanilla extract
- Pinch of finely ground unrefined sea salt
- ¼ teaspoon cream of tartar
- 1 teaspoon ice water
INSTRUCTIONS:
- Preheat the oven to 200°F and line a baking sheet with parchment paper.
- Place the bowl of a stand mixer in the refrigerator to chill.
- Pour about 2 inches of water into a saucepan and bring to a simmer over medium-high heat.
- While the water heats, whisk the egg whites, honey, and vanilla in a mixing bowl large enough to fit comfortably over the saucepan without slipping in.
- Fit the mixing bowl over the saucepan and whisk the ingredients by hand continuously for about 4 minutes, until the honey combines smoothly with the egg whites and the mixture is frothy and warm to the touch.
- Pull the mixing bowl from the saucepan and pour the egg white mixture into the cold bowl of the stand mixer.
- Whisk in the salt and cream of tartar until they dissolve.
- Whisk in the ice water, then whip with the whisk attachment for 4 to 6 minutes, until the meringue is smooth and glossy and holds stiff peaks.
- Using a spoon, drop mounds of meringue about 2 inches in diameter and 1½ inches high onto the prepared baking sheet, spacing them about ½ inch apart. Alternatively, put the meringue into a pastry bag fitted with a large plain tip and pipe mounds onto the baking sheet.
- Bake for 1½ hours, or until the meringues are crisp and dry.
- Turn off the oven and prop open the door just a crack, leaving the meringues in the oven to dry out overnight.
- The meringues will be ready to eat the next morning, or you can store them in a container with a tight-fitting lid for up to 1 week.
