Honey Floating Islands
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my favorite desserts to make when I want something that feels fancy but doesn't require hours in the kitchen. These delicate honey floating islands come together in just an hour total, making them perfect for entertaining without the stress. The fluffy meringue clouds are naturally sweetened with honey, which contains antioxidants and has soothing properties that refined sugar lacks. What I love most is how simple the ingredient list is and how forgiving the recipe turns out to be. Fresh raspberries add a beautiful tartness that balances the sweetness, and honestly, this dessert always impresses guests without breaking the bank or keeping you stuck at the stove.
Ella x
Ingredients
- 200almonds
- 400 ggranulated sugar
- 3 egg whiteslarge egg whites
- 100 gunsalted butter, softened
- 2 tablespoonshoney
- 400fresh raspberries
- 100 gall-purpose flour
- 1 pinchsalt
- 10 mlvegetable oil
- 1 teaspoonbaking powder
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent the meringues from sticking.
- 2
In a medium bowl, whisk together the flour, salt, and baking powder.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, whip the egg whites until stiff peaks form.
Tip: Use an electric mixer for best results.
- 4
Gradually add the granulated sugar to the egg whites, whipping continuously until stiff and glossy.
Tip: Be careful not to overmix.
- 5
Add the softened butter and honey to the egg mixture, whipping until well combined.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 6
Sift the dry ingredients over the egg mixture and gently fold until just combined.
Tip: Don't overmix, or the meringues will become dense.
- 7
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: Pipe the meringue onto the prepared baking sheet in small, round shapes.
- 8
Bake for 25-30 minutes, or until the meringues are firm and lightly golden.
Tip: Rotate the baking sheet halfway through the baking time for even cooking.
- 9
Allow the meringues to cool completely on the baking sheet.
Tip: Don't touch or handle the meringues during this time, or they will break.
- 10
To assemble, place a few fresh raspberries on top of each meringue and drizzle with a little honey.
Tip: You can also sprinkle some confectioner's sugar on top for extra sweetness.
- 11
Top with sliced almonds and serve immediately.
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