Crunchy meringues. Something magical happens while glossy peaks of meringue slowly dry out in the heat of the oven that makes the cookie give way with a crunch before dissolving into sweet nothingness on your tongue. This perfection eluded me for ages until some three or so weeks ago when I shared with you crispy crunchy meringues.
Since then, I’ve been asked about other possibilities that include making these with agave nectar instead of honey as well as flavourings and variants such as chocolate chip. (We’ll get to that soon; I’m working on it.)
For purposes of making meringue SCD, I found that it’s best to make Italian meringue in which a hot syrup is added to softly whipped egg whites and beaten till stiff. It’s choice for those who are following the Specific Carbohydrate Diet (SCD) or are avoiding refined sugar in general and use honey as a sweetener.
I’ve tried making meringue with honey in its natural state and have not had exactly satisfactory results with it as honey is a humectant, which means that it holds moisture. Honey is also heavier than whipped egg whites and it would make it difficult to sufficiently fold it in without fear of deflating the egg whites.
In my recipe, the meringue is made with a hot syrup using just honey and water and pouring that into soft peak egg whites, beating until stiff. Italian meringue is similar to candy making, specifically marshmallows, so it is more involved and needs precision. Despite being more involved, however, its execution is easy.