6 Tablespoons honey 6 Tablespoons white wine 4 large egg whites, at room temperature Pinch of salt 1/2 cup almond slivers
Directions
In a small, dry, heavy skillet toast almonds over medium heat until lightly browned all over; remove from heat.
In a small saucepan, stirring frequently, bring honey and wine to a boil over medium heat. Reduce heat to a simmer and cook until mixture registers 248 degrees F. with a candy thermometer. Remove from heat.
Meanwhile, beat egg whites with salt until soft peaks form. While beating, slowly add in hot honey syrup. Beat until cool and shiny.
To serve: spoon meringue into small dessert glasses and garnish with toasted almonds.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
