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Monday 25 th November 2013

Making meringues with honey instead of sugar is very difficult. I found a recipe in this blog, but he result I’ve got is, instead, a kind of quite good marshmallow.

gluten-free, dairy-free, nuts-free, full GAPS diet



4 egg whites
1 tbsp honey
pinch of salt
2 tbsp water or lemon juice

optional depending on desired flavor:
  • grated lemon peel
  • vanilla
  • cacao
  • coconut powder
  • hazelnut powder
  • etc.


1.- Preheat oven to 100ºC. Line a baking sheet
2.- Cook the honey and water or lemon juice, without stirring, in a small pot over medium heat until it’s lightly brown like a candy syrup.
3.- While the syrup is cooking, use a balloon whisk or a food processor to beat the egg whites with the salt and water to soft peaks in a large bowl. When the syrup is done, remove from heat and immediately pour into the soft peak egg whites in a slow, steady stream while continuing to whip the egg whites at the same time.
4.- Once all the syrup has been poured in, continue whipping the egg whites until stiff and glossy. Stiff peak egg whites should hold and retain their shape.
5.- Pipe the meringue in marshmallow shapes with a pastry bag on to the prepared baking sheet and bake for 1 hour and 30 minutes or until light to deep golden brown.
6.- Leave them in the oven for 1 hour more. Remove them from oven and cool on the pan.

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