Honey Meringue

• 1/4 cp honey pinch salt
• 1/4 cp water
• 1 tsp ice cold water
• 4 large egg whites room temp
• 1/8 tsp cream of tartar

Directions

Cook honey and water without stirring in small pot over med heat until reaches 235 – 240 degrees on candy thermometer then stir in cream of tarter to make a syrup. While syrup is cooking, whisk egg whites with salt and ice water to form soft peaks in large bowl. When syrup is done, remove from heat and immediately slowly pour into egg whites while continuing to whip. Once all syrup has been poured in continue whipping until egg whites are stiff and glossy