In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, can jams and jellies, and more! The following excerpt is from Chapter 6, "Beginning Your Apiary."
Natural sweeteners, such as honey, have a lot more flavor than processed white sugar. They lend something besides just sweetness — an essence, a presence, a new level of taste. And when you're baking simple sweets, that's how magic is made. These honey meringues are out of this world and almost always in our kitchen.
- 4 egg whites
- 1 cup honey
- 1 teaspoon vanilla
- Generous pinch sea salt
- Start by removing the bowl from your stand mixer and placing it in the refrigerator until it's nice and cold (about 20 minutes). Egg whites whip up quickly when the bowl is cold!
- In another bowl, combine the egg whites, honey, vanilla, and sea salt.
- Set the bowl over a medium-sized saucepan that has been filled with about 3 inches of water. Bring the water to a low boil. While the water is boiling, begin to whisk the egg whites and honey together with a large whisk. Continue to whisk for 3 minutes until the egg whites have aerated and turned into a nice, white froth.
- Pull the chilled bowl from the refrigerator and attach it to your stand mixer with the whisk attachment. Pour the frothy egg mixture into the cold bowl and begin whisking on high. Continue to mix until the meringue is shiny and has stiff peaks.
- Line a baking sheet with parchment paper. Scoop spoonfuls of the meringue mixture onto the sheet. You can do 'em fancy... or sloppy... or somewhere in between. I won't judge you on your meringue skillz, I promise. I've always been more of a fan of "rustic" desserts anyway.
- Place the meringues in a 225-degree Fahrenheit oven. Bake for 1-1/2 hours.
- After this time, shut the oven off and allow the meringues to sit in the warm oven to dehydrate a bit until they're the perfect crispy, chewy combination of your choosing. I usually let mine sit overnight and enjoy them the next morning... or, let's be honest here, decide to just eat them gooey right off the baking sheet without wasting any time at all (cough). Self-control? What's that?
For even more delicious meringues, top them with a bit of melted chocolate or homemade preserves swirled in before baking. Heaven.
More from this chapter:
More from Welcome to the Farm:
- Seed Starting Basics
- The Right Seeds for Your Garden
- Preserve Your Harvest with Canning
- Roasted Tomato Salsa Recipe
- Vanilla Infused Cherries Recipe
- The Best Pickled Asparagus Recipe
- Butchering Basics
Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.