Recipe: (Italy) Vanilla Meringue with Warm Orange Blossom Honey

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

December 1, 2021

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Vanilla Meringue with Warm Orange Blossom Honey
Region: Italy
Category: Desserts
Season: Any
Difficulty: Medium Difficulty

This is a quick way to use egg whites for dessert rather than throwing them away while making another preparation. I would serve these meringue with tea, espresso, or an after-dinner cordial along with a madeleine perhaps.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 15 minutes

2 large egg whites

2 tablespoons sugar

1/8 teaspoon vanilla extract

1/4 cup warm orange blossom honey

1. Preheat the oven to 400ºF.

2. Whip together the egg whites, sugar, and vanilla until stiff peaks are formed. Butter a baking tray and spoon 4 large dollops of egg white mixture onto the tray. Bake until dappled golden, about 5 minutes.

3. Transfer to a serving platter and pour warm honey on top and serve.

Variation:

Note:

Posted: 12/13/2006

The directions [in Cucina Rapida] are clear and simple and the results are delicious. In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises. The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

Small plates that are big on flavor are always in season at my house. This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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