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Gelatin-free honey Italian meringue for Full GAPS

Gelatin-Free Honey Italian Meringue

Glossy Full GAPS Italian meringue made without gelatin by streaming 235 to 240°F honey syrup into soft-peaked egg whites.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Dessert, Topping
Cuisine: GAPS, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large egg whites no trace of yolk
  • 1 tsp fresh lemon juice
  • 1/4 cup raw honey
  • 1/4 cup filtered water
  • 2 tsp homemade vanilla extract no added sugar; add after cooling

Equipment

  • Large clean stainless-steel or glass mixer bowl completely dry
  • Stand mixer with whisk attachment or electric hand mixer
  • Small stainless steel saucepan
  • Clean candy thermometer sensor must not touch pan bottom
  • Measuring cups and spoons
  • Silicone or wooden scraper
  • Heat-safe trivet for the hot saucepan

Method
 

  1. Beat the egg whites in a clean dry stainless-steel or glass mixer bowl. When peaks begin to form, add the fresh lemon juice and continue to soft peaks. If ready before the syrup, turn the mixer to low or stop briefly.
  2. Combine the raw honey and filtered water in a small stainless-steel saucepan. Bring to a boil and cook until a candy thermometer reads 235 to 240°F; keep the amber syrup fluid and remove it before it darkens.
    Raw honey and water syrup at 235 to 240 degrees Fahrenheit
  3. Turn the mixer to low. Pour the hot syrup into the whites in a slow narrow stream aimed between the whisk and the side of the bowl, not directly onto the moving whisk.
  4. Set the saucepan on a heat-safe trivet. Turn the mixer to medium-high and beat until the meringue becomes glossy and the bowl and mixture cool to room temperature.
    Hot honey syrup beaten into egg whites until glossy
  5. Add the homemade vanilla only after the meringue has cooled. Beat just until evenly mixed.
  6. Serve promptly. If the honey meringue separates while waiting, whip it again once and serve immediately.

Notes

  • Full GAPS: Serve as an occasional treat after every ingredient is introduced and tolerated.
  • No gelatin: The 235-to-240°F honey syrup and continued beating provide the structure.
  • No cream of tartar: Use the measured fresh lemon juice.
  • Serve promptly: Honey meringue may separate as it sits; rewhip once for immediate use.

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