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Applicacion on honey meringue

For the rosemary honey water

  • 50 g Rosemary honey
  • Water
  1. Put the honey in a saucepan and bring to the boil.
  2. Add a little water and weigh.
  3. Add water until the total weighs 125 g.
  4. Keep in the fridge.

For the light rosemary honey meringue

  • 125 g rosemary honey water (preparation above)
  • 125 g pasteurised egg white
  • 6 g powdered egg white


  • Smoked black tea
  • Malto
  1. Mix the honey water, the pasteurised egg white and the powdered egg white and whip for 10 min.
  2. Put 4 heaps of honey meringue on top of an oven tray with Silpat.
  3. Shape with a spatula to form a triangle about 3 cm high and with two sides of 12 cm and one of 8 cm.
  4. Sprinkle Malto and a little tea on top of each meringue.
  5. Cook in the oven at 100 °C for 40 min.
  6. Raise the temperature of the oven to 120 °C without taking out the meringue and cook for 40 min more.
  7. When it is cooked it has a slightly toasted colour and at the base of each meringue the honey is caramelised.
  8. When taking them out of the oven fold them over in half.
  9. Keep the meringues in a hermetically sealed container in a cool, dry place.
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