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Learn How to Make Lavender Meringues

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Meringues are not hard to make but require patience and a low baking temperature. The recipe below for Lavender Meringues comes from the Okanagan Lavender & Herb Farm in British Columbia, Canada.

The Okanagan Lavender & Herb Farm is a family-run operation requiring an entire team for planting, harvesting, drying, distilling, and bottling. They grow lavender, herbes de Provence (rosemary, thyme, and oregano), spearmint, lemon verbena and more. From planting to the final product – the farm operations reflect the McFadden family’s dedication to environmental stewardship, supporting local business and quality production. Order online for shipping across Canada (flat rate shipping $11.95 | free shipping over $75). Alternatively, if you are in the area, stop they offer curbside pickup on Tuesdays and Thursdays 10 am – 2 pm.

Lavender Meringues

Okanagan Lavender & Herb Farm

The perfect dessert to bake on a relaxing Sunday afternoon. The taste is worth the baking time! But, of course, the cooking time will vary depending on the size of meringues that you make.

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dessert

Cuisine French, Provencal

Ingredients

4 egg whites
1 cup Berry Superfine Sugar
1/8 tsp cream of tartar
1 Drop Lavender Pure Essential Oil Lavandula angustifolia

Instructions

Place the egg whites in a small bowl, and sprinkle cream of tartar over them.
Using an electric mixer, beat at high speed until the egg whites have soft peaks.
Stir in 1 drop of pure lavender essential oil.
Add sugar a spoonful at a time, beating after each addition until the sugar dissolves and the egg whites are very stiff.
Line a baking sheet with parchment paper.
Place the meringue into a pastry bag and pipe it into rosettes on a lined tray.
Bake in the oven for one to two hours until quite dry and meringues sound hollow when gently tapped. Cooking time will vary based on the size of the rosettes you pipe.
250°F in a conventional oven or 225°F in a convection oven.

Keyword Lavender, Pastry

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Tags:Culinary Lavender,Desserts,Lavender,Lavender Oil

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

Learn How to Make Lavender Meringues