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Mar 31, 2012 12:23 PM

Meringues made with honey?

Has anyone made meringues using honey? Because my oven does not go down to 150, the recipe requires heating the oven to its lowest setting, turning the oven off for an hour, back on for five minutes, then repeating until the things are done. This seems incredibly labor intensive, and I'm not sure how long the whole process would take, not to mention if it's even worth the trouble! Would appreciate any info.

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  1. I'm not sold on the technique of "oven on/oven off/wait a while/repeat". Frankly, I don't see that such a technique offers much of anything at all toward a successful meringue. Honey meringue, although not impossible to create, promises to disappoint even the most experienced cook/baker.
    Honey has no structure until it crystalizes. Blended with egg whites, I would not expect it to hold at room temperature and that it is likely to begin to melt, sag and probably run all over the surface your serve the dessert on. A sticky, gooey, mess IMO. If you prepare it, spread it on immediately before serving and perhaps apply a flame to brown the top it may hold long enough to be eaten but, IMO, it wouldn't be worth the effort.

    1. You could make Italian meringue, which is more stable. Start whipping the whites on medium speed. Meanwhile, bring the honey to a boil. When the egg whites are at soft peaks, stream in the boiling honey and continue whipping until cool.

      What is the lowest setting on your oven? I bake meringues at 200-225. They might get a little golden color but won't brown. They will be off-white from the honey anyway.

      1 Reply
      1. re: babette feasts

        My oven only goes down to 170. Ordinarily, I wouldn't even think of making meringues with honey, but someone offered to pay me if I would make a double batch of their recipe. It seemed fraught with potential problems and likely that I'd spend a lot of time for poor results and not much money, so that's why I was hoping to gain insights here.
        Thanks so much for the great suggestion about the Italian approach. I will see if the person would consider using that recipe instead. Otherwise, I will simply give it a miss!

      2. I thought honey keeps things wet, I forgot the name, the opposite of a dessicant? They may not keep very long after baking.

        Just do it at whatever temperature the oven can hold, it doesn't really matter.

        1 Reply
        1. Do you have access to a dehydrator? They're about 160 degrees.

          This is something I've been toying with making and it made me think it might be possible for your recipe as well:


          1 Reply
          1. re: weezieduzzit

            That's fascinating! It never occurred to me to whip out the dehydrator! I'm not sure that I would be able to try it this time, as the impetus for my post was determining if I could make the double batch of a particular cookie requested by a customer with a tight deadline. But I will keep it in mind for the future.

            1. re: chefj

              That's awesome, thank you so much. It seems doable.