This is a great way of using up extra egg whites. Remember a little lavender goes a long way so don't use too much, or your meringues will taste like soap!
3 people made this
Makes: 2 bleche
1 tablespoon culinary lavender
200g caster sugar
4 egg whites
1 generous pinch cream of tartar
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Backofen auf 100 C / Gas 1/4. Line two baking trays with greaseproof paper.
Add lavender and sugar to your food processor and process till fragrant (this creates quite a bit of dust, cover the opening of the food processor tube with a tea towel). Sift into a large bowl.
Add white and cream of tartar and beat with an electric mixer still stiff and shiny.
Fill a piping back with a star shaped nozzle to about 2/3 and pipe small meringues on the baking tray, leaving at least 3cm distance between them. Place the baking tray on the centre shelf of your oven, meanwhile put the other tray in a dust-free location.
Slowly baked in a very low oven till the meringues are hard and no longer sticky, about 2 hours. Do not let them brown. Switch off your oven, leave the oven dorr a crack one and meringues dry for a further 20 minutes.
Bake the 2nd tray the same way. Store meringues in airtight containers.