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Preheat oven to 190°C/375°F/Gas Mark 5. Line baking trays with greaseproof paper.
Put the honey, sugar, egg whites and salt in a metal bowl and suspend over a pan of boiling water. Stir the mixture over the heat until the sugar has melted. At this point, remove from the heat and using an electric whisk beat the mixture until firm and glossy.
Spoon large mounds of the meringue mixture onto the trays, giving each one plenty of space. Turn off the oven and put the trays in the oven and shut the door. The meringues will cook as the oven cools down. Leave for approximately 6 hours, or overnight.
When ready to eat, whip together the cream and honey and place on top of the meringues and serve with a squeeze of lemon juice.