Lavender meringues
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 3 egg whites at room temperature
  • pinch cream of tartar
  • ¾ c (155 g) superfine/caster sugar
  • 1 teaspoon vanilla extract
  • ⅛ tsp lavender extract, to taste
Instructions
  1. Preheat the oven to 200 degrees. Line two baking sheets with parchment paper.
  2. Wipe a stainless steel mixing bowl and whisk attachment with lemon juice or vinegar to remove any trace of grease. Beat the egg whites on low speed for about 30 seconds, until foamy. Stop the mixer and add the cream of tartar. Increase speed to medium and beat until soft peaks form, about 1 minute. Increase the speed to medium-high and add the sugar a spoonful at a time. Increase speed to high and beat until stiff peaks form and the meringue is glossy and thick, about 3 minutes. Add the vanilla extract and beat for 30 seconds. Add a few drops of lavender extract and beat until well combined, then taste. Add more if necessary.
  3. Fit a large pastry bag with the tip of your choice and pipe quarter-sized meringues onto the parchment paper about ½ inch apart.
  4. Bake in the upper and lower thirds of the oven for 1 hour, then turn the oven off and leave the cookies in for an additional hour to dry. The cookies should be crisp, sound hollow when the bottom is tapped but not browned or discolored. Transfer to a wire rack to cool completely.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-lavender-and-bergamot-cake/