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