Ingredients

• 1/3 cup of Honey
• 2 Eggs (room temperature)

The Recipe, Simply Put

• Mix 2 egg yolks with 1/3 cup of honey
• Beat 2 egg whites (at room temperature) into a stiff peak meringue
• Fold the two together
• Place in jars/ramekins
• Bake at 375°F for 10-12 minutes
• Serve (and know that the souffle will loose it’s fluffy top as it cools).

The thing I love most about this recipe is that I grew both of these ingredients in my backyard. My chickens supplied the two eggs and my bees supplied the 1/3 cup of honey. 100% farm raised meal – take that Justin Rhodes. The other interesting thing about today’s recipe is that I didn’t have any Ramekins and none of the stores in my area had them in stock. So I substituted Ramekins with Mason Jars.

WARNING: Mason Jars are not heat tempered and are not designed for temperatures over 220°F. Because of this, the glass could shatter due to extreme thermal changes. Try this at your own risk.

That being said, my research said that is could be dangerous but that I was not the first one to try this. In fact, Pintrest is littered mason jar cake recipes. So I took two precautions and forged ahead… Safety Be Damned!

One of the two precautions (again, try this at your own risk) was to put the jars in a high sided cake pan. My thinking on this was that if they busted in the oven, this would contain most of the debris.

Those websites said it might explode but they were not clear if this was a crack like a bad day ice fishing or whether is was going to explode like Thunder in the final seen of Big Trouble In Little China. Either way, I am committed to bringing you new honey recipes each week and if that means dying in a tragic soufflé accident, then that is the risk I am willing to take!

The second precaution I took was to place a cooling rack on the counter to place the hot cake pan on after it came out of the oven. This was to prevent a rapid cooling that could shock the mason jar.

Despite the possible dangers, my mason jars worked out fine and I will probably try it again… probably.

As for the recipe: it made a very light and caramel’y sweet dish. Just the same, I think mine could have been better.

First off, I didn’t fold the ingredients in completely. I’ll discuss how to fold in a minute. The second thing I did wrong, was I didn’t know how long to whip my egg whites to create a meringue. So lets talk about what you need to know.

Meringue

You need to get what is called a “Stiff Peak”. There are a lot of great YouTube videos on this but this is how you do it.

• Place your egg whites in a very clean bowl. (make sure you have thoroughly rinsed it)
• Using a mixer, start on low for about one minute. You will get a foamy mixer at that point.
• If you were going to add sugar, now would be the time. However, for this recipe, we are just going to slowly turn the mixer up on high.
• Allow it to mix for a few minutes. What we want is for the egg whites to get a Coolwhip appearance that is so stiff that when you lift your whisk from the bowl, it will form a little peak that doesn’t flop over (a Stiff-Peak). (The egg whites will increase their volume by about 7 times)

I didn’t do this. Instead I mixed mine for 3 minutes on high and got a frothy mix that was barely double the volume.

How-To Fold Ingredients

• In one bowl you will have mixed two egg yolks with the 1/3 cup of honey.
• In the second bowl you will have your two egg whites whipped to a “stiff peak”.

Now sacrifice 1/3 of the whipped egg whites and lightly stir them into the honey/yolk mixture. This will take a lot of the air out of the egg whites but it is necessary to properly incorporate the mixture.

Gently scoop the rest of the egg whites onto the mixture. Using a silicone cake spatula (you probably have one, just google it) cut the mixture down the middle, run the spatula along the bottom of one half, and gently scoop the bottom of the mixture up and over the egg whites. Now turn the bowl a 1/4 turn and repeat that step until the ingredients are all one color.

Now, one YouTuber said that if you don’t have white streaks in the mix when you stop, then you went too far. However, if you have white streaks in this recipe, they are going to taste like egg whites. Mine had some egg white spots in it – though the parts that were well mixed tasted great, these spots tasted like a boiled egg. So make sure you mix it completely but stop as soon as the last white streak is folded in.

Baking

Lastly preheat your oven at 375°F. Gently ladle the mixture into your Mason Jars (or Ramekins if you’re all fancy). I used three 16oz and two 8oz (wide mouth) Mason Jars and the mixture filled each a 1/4 of the way before cooking and about 1/2 way after cooking. I baked them for 12 minutes but since everyone’s oven is different, you should check them at 10 minutes and bake them until they get a nice golden top.

I think this would have been better suited for just two 16oz jars. However, if I had mixed my meringue correctly, it might have been fluffier and run over the sides like Elephant Toothpaste.

I really wanted to try this recipe again on Wednesday but I was too busy in the bee yard to have the chance.

This is a very easy recipe that would complement a heavy meal quite nicely.

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