Meringues & Lemon Honey Cream

Pre-heat oven to 190 degrees.

Place the manuka honey with lemon, sugar, egg whites and salt in a metal bowl, over a pot of boiling water and stir this over the heat until the sugar has melted. Put the mixture in an electric cake mixer with a whisk attachment until firm and glossy.

Line the baking tray with greaseproof paper

Put large mounds of the mixture in the trays, giving each one plenty of space.

Turn off the oven and place the trays in. The meringue will cook as the trays cool down. Leave for approximately 6 hours, or overnight.

To serve, whip together the cream and manuka honey and lemon and place this on top of the meringues and serve with a squeeze of lemon juice.