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Honey gelatin marshmallow meringue for Full GAPS

Honey Gelatin Marshmallow Meringue

Soft, glossy Full GAPS marshmallow meringue made with raw honey, bloomed pure gelatin, egg whites, filtered water, and homemade vanilla.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Topping
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp filtered water first measured portion
  • 1 tsp filtered water second measured portion
  • 1 1/4 tsp pure unflavored gelatin no sweetener or flavoring
  • 2 large egg whites no trace of yolk; preferably room temperature
  • 1/2 cup raw honey
  • 1 tsp homemade vanilla extract no added sugar

Equipment

  • Small glass bowl for blooming gelatin
  • Large clean stainless-steel or glass mixing bowl completely dry
  • Stand mixer with whisk attachment or electric hand mixer
  • Small lightweight stainless-steel saucepan
  • Measuring cups and spoons
  • Silicone or wooden scraper use only after mixer stops
  • Heat-safe spoon rest or trivet for the hot saucepan

Method
 

  1. Put 2 tablespoons plus 1 teaspoon filtered water in a small glass bowl. Sprinkle the gelatin evenly over the surface and leave it to bloom until pale, translucent, wrinkled, and softly set.
    Pure unflavored gelatin bloomed in filtered water
  2. Beat the egg whites on high in a completely clean, dry stainless-steel or glass bowl until stiff peaks stand upright, about 2 minutes.
  3. Put the raw honey in a small lightweight stainless-steel saucepan. Heat just until it boils, swirling the pan so the bubbles spread evenly, then remove it from the heat.
  4. Add the bloomed gelatin to the stiff egg whites. With the mixer running continuously, pour the hot honey into the whites in a slow, steady stream aimed between the whisk and the bowl.
  5. Add the homemade vanilla and continue beating until thick glossy peaks form, about 10 minutes. The full beating time gives the topping its finished marshmallow-like body.
    Glossy honey gelatin meringue beaten to firm peaks
  6. Spoon or pipe the meringue immediately for the softest finish. Cover and refrigerate any portion not served; once chilled, the gelatin sets more firmly.

Notes

  • Full GAPS: Serve as an occasional treat after every ingredient is introduced and tolerated.
  • Honey: Keep the measured raw honey; do not substitute maple syrup, refined sugar, corn syrup, or coconut sugar.
  • Clean bowl: Grease, moisture, or yolk can keep the whites from reaching stiff peaks.
  • Use promptly: Pipe or spread the topping before chilling because the gelatin sets more firmly in the refrigerator.

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