Lavender Meringues
Light and delicate meringues infused with culinary lavender, perfect for tea parties, gifting, or as an elegant dessert topping.
Ingredients
Meringue Ingredients
- 2 large egg whites, at room temperature Room-temperature egg whites whip up faster.
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar (granulated) Use superfine sugar for faster dissolution if possible.
- 1/4 teaspoon vanilla extract
- 2-3 teaspoons culinary lavender (finely crushed) Use 2 teaspoons for a subtle flavor; 3 for a stronger note.
- 1 drop purple food coloring (optional) Provides a subtle hue without changing the texture.
Instructions
Preparation
- Preheat the oven to 200°F (about 95°C) and position a rack in the middle. Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium-low until slightly opaque and frothy (20–60 seconds).
- Add cream of tartar and increase the speed to medium-high, beating until the whites are thick and white, about 90–120 seconds.
- Slowly sprinkle in 1/4 cup of sugar while mixing. Once fully incorporated, reduce speed to low.
- Add the remaining sugar, vanilla extract, and crushed lavender. Beat on low until just combined. If using food coloring, add a drop or two and swirl gently.
- Transfer the meringue to a piping bag fitted with a 3/4"–1" tip (or a zip-top bag with the corner snipped). Pipe walnut-sized mounds about 1" apart onto the lined sheet.
Baking and Cooling
- Bake the meringues at 200°F for 90 minutes without opening the oven.
- After baking, turn off the oven and let meringues cool inside for several hours or overnight.
Storage
- Once fully cooled, store the meringues in an airtight container at room temperature for up to two weeks.
Notes
For consistent sizing, pipe using a template or a small cookie scoop. Avoid opening the oven during the process to maintain low heat. Can also freeze meringues for up to 2 months; thaw at room temperature.