Lavender Meringues

Lavender meringues can be piped into bite sized rosettes or shaped as tiny edible dishes filled with diced fresh fruit and a dollop of whipped cream.

Fruits that taste exceptional paired with lavender include: blueberries, blackberries, strawberries or nectarines.

Ingredients: 

4 egg whites

250 mL or 1 cup of berry (super fine) sugar

1 mL or 1/8 teaspoon of cream of tartar

1 drop Lavandula angustifolia (lavender) pure essential oil

Method: 

Place the egg whites in a small bowl, sprinkle cream of tartar over them. 

Using an electric mixer, beat at high speed until the egg whites have soft peaks. 

Stir in 1 drop of pure lavender essential oil.

Add sugar a spoonful at a time, beating after each addition until the sugar dissolves and the egg whites are very stiff.

Line a baking sheet with parchment paper. 

Place meringue into a pastry bag and pipe into rosettes on lined tray.

Bake in the oven for one to two hours until quite dry and meringues sound hollow when gently tapped. Cooking time will vary based on the size of the rosettes you pipe.

250°F in a conventional oven or 225°F in a convection oven.