Daffodil Meringue

#329
Dessert

Original Recipe Card

Original recipe card for Daffodil Meringue

Ingredients

  • 2 tablespoons granulated tapioca
  • 1/2 cup honey
  • 1 pint boiling water
  • 2 tablespoons lemon juice
  • 3 eggs
  • 1 tablespoon butter
  • Pinch salt

Instructions

  1. Moisten the granulated tapioca with cold water and stir it into the boiling water.
  2. Salt and cook until clear.
  3. Beat the yolks of the eggs and beat in the honey with the lemon juice and butter.
  4. Add this gradually to the tapioca and cook over hot water until it thickens—about 20 minutes.
  5. Pour into a buttered dish, adding a little candied lemon peel if desired.
  6. Cover with a meringue made from the whites of the eggs beaten with 3 tablespoons of honey, and bake to a delicate fawn color.