Lavender Meringues

July 26, 2016

lavender-meringues-1
Inspired by our recent trip to Weir’s Lane Lavender Farm, I wanted to bake something that brought us back to that day where the calming scent of lavender surrounded us.

I thought for a while about what to bake and it suddenly hit me that meringues were the most obvious route to take. I have yet to try my hand at macarons (one of my favoruite desserts) so I thought easing my way into it with piped lavender meringues would be a simpler version of the coveted macaron. I’ll admit, it did take to 2 tries to get the meringues to peak but once they did I was so proud of myself. Making meringues can be finicky but if you just have some patience they are sure to turn out. 
lavender-meringues-2 lavender-meringues-3 lavender-meringues-4 lavender-meringues-5 lavender-meringues-6 lavender-meringues-7

Lavender Meringues
Sweet and crunchy meringues with a hint of floral lavender.
Write a review
Print
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
421 calories
100 g
0 g
0 g
7 g
0 g
168 g
256 g
100 g
0 g
0 g
Nutrition Facts
Serving Size
168g
Amount Per Serving
Calories 421
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 256mg
11%
Total Carbohydrates 100g
33%
Dietary Fiber 0g
0%
Sugars 100g
Protein 7g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 egg whites
  2. the tinest pinch of salt
  3. the tiniest pinch of cream of tartar
  4. 1/2 cup granulated sugar
  5. 2 tsp dried lavender
Instructions
  1. Preheat oven to 200 degrees and line a baking sheet with parchment paper.
  2. In a food processor combine the lavender and sugar and pulse until the lavender is broken up and the sugar is fragrant.
  3. In the bowl of an electric mixer with the whisk attachment, add the two egg white and beat on medium speed until foamy.
  4. Add in the salt and cream of tartar and increase the speed to medium high.
  5. As the egg whites are whisking, slowly add in the lavender sugar.
  6. Continue to beat the eggs until they become thick, shiny, and hold stiff peaks.
  7. Fill a piping bag fitted with a large star tip with the meringue.
  8. Pipe about 2 teaspoons worth of meringue onto the lined baking sheet.
  9. You can pipe the stars close together as they won't spread when baking.
  10. Place the baking sheet on the middle rack of the oven and bake at 200 degrees for 2 hours or until they are no longer sticky, but rather hardened.
  11. Remove from the oven and allow them to cool completely on the baking sheet.
  12. Store the meringues in an airtight container for up to a week.
Adapted from Recipe Runner
beta
calories
421
fat
0g
protein
7g
carbs
100g
more
Adapted from Recipe Runner
The Blondielocks | Life + Style http://www.theblondielocks.com/

Share This Post

You Might Also Like

Back to top
%d bloggers like this: