Learn How to Make Lavender Meringues
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.
- 4 Egg Whites
- 1 cup Berry Superfine Sugar
- 1/8 tsp Cream of Tartar
- 1 Drop Lavender Pure Essential Oil Lavandula angustifolia
- 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.