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Airy Lavender Meringues

Delicate lavender meringues with a crispy exterior and marshmallow-soft center, perfect for tea time or gifting.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: French
Calories: 25
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large egg whites, at room temperature Use pasteurized egg whites for safety if preferred.
  • 1/8 teaspoon cream of tartar Can substitute with a pinch of lemon juice.
  • 1/2 cup granulated sugar Sugar should be added gradually.
  • 1/4 teaspoon vanilla extract
  • 2–3 teaspoons culinary lavender, finely crushed Always use culinary-grade lavender.
  • to taste purple food coloring Optional, adds color.

Method
 

Preparation
  1. Preheat the oven to 200°F (about 95°C). Line a baking sheet with parchment paper.
  2. In a completely clean, dry mixing bowl, beat the egg whites on medium-low until slightly opaque and frothy, for about 20–60 seconds.
  3. Add the cream of tartar and increase the mixer speed to medium-high. Beat until the whites thicken and turn bright white for about 90–120 seconds.
  4. With the mixer running, slowly sprinkle in 1/4 cup of the sugar until it dissolves and the mixture is glossy. Then add the remaining sugar, vanilla extract, and crushed lavender, mixing on low just until combined.
  5. Add a drop of purple food coloring if desired and gently swirl with a spatula, being careful not to overmix.
  6. Transfer the meringue to a piping bag fitted with a round tip and pipe walnut-sized mounds onto the prepared sheet, leaving space between each.
Baking
  1. Bake at 200°F for 90 minutes without opening the oven. After 90 minutes, turn off the oven and leave the meringues inside to cool completely for several hours or overnight.
Storage
  1. Once cooled, transfer meringues to an airtight container and keep at room temperature.

Notes

Store in an airtight container at room temperature for 1–2 weeks. Avoid refrigeration as moisture will soften them. If they soften, return to a low oven for 10–15 minutes to crisp up.