Recipe adapted from Against All Grain. Makes 6 meringues.
Preheat oven to 225 degrees Fahrenheit.
Line a cookie sheet with parchment paper or a baking mat.
Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer.
Beat until they form stiff peaks.
Slowly add honey, beating constantly.
Drop into 6 mounds on the cookie sheet.
With the back of a spoon, form a cup like shape.
Bake for 1-1/2 hours.
Then turn off oven.
Leave meringues inside oven for one hour with the door shut.
Meringue Shells https://traditionalcookingschool.com/food-preparation/recipes/strawberry-meringue-shells-with-lemon-curd/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Strawberry+Meringue+Shells+with+Lemon+Curd