It sounds like witchcraft, but it is actually possible to make Italian meringue without sugar. We love meringue a lot, but sometimes it's nice to make more healthy desserts. This was made during our paleo month of January.
2 egg whites
2,5 dl (1 cup) raw honey
1/4 tsp of salt
Busy bee get buzzin'!
Use a kitchen mixer and on high speed whisk the egg whites and salt until it reaches soft peaks. Stop before it gets airy and dry.
Boil the honey until it reaches 110 degrees C. Honey seems to reach the "hard ball" stage at a lower temperature than sugar. Remove the pot from the heat and start the mixer on medium/low speed and slowly pour the honey in, making sure the stream doesn't hit the whisk.
Let it mix until it cools and the consistency is like a regular Italian meringue. Normally that takes 10 minutes, but for honey it took longer for us. Keep mixing, and do not lose faith!
We served it on a lemon meringue pie. Full recipe for that will be posted later.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...