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Lavender Meringues Recipe

Easy Elegant Lavender Meringues

    This recipe will make 12-18 Lavender meringues depending on size.

Lavender Meringues Recipe


When making Lavender meringues use a true English Lavender to avoid any hint of camphor taste.

Preheat your oven to 225 degrees Fahrenheit.

Place egg whites in a very clean mixing bowl. Make sure there is not a speck of yolk or the whites will not beat up fluffy. Beat whites and when starting to get foamy add the salt, cream of tartar, ground Lavender flowers or extract, powdered sugar and vanilla. Continue to beat until stiff peaks form. (Whites will hold their shape when you lift beaters up.)

If you want to have a slight Lavender color to the meringues you will need to add red and blue food coloring. To prevent an ugly color you will need to first place a drop of red and a drop of blue into a small cup. Take a toothpick or the tangs of a fork and dip them in this color then into your meringue mixture. Beat once with blender, repeating until the desired shade is achieved.

Place scoops of meringue onto sheet using a spoon spacing about 1 inch apart. If you wish to pipe the meringues onto the sheet use a large plastic storage bag and cut off a tiny piece of a corner. Pipe meringues in circles like in the picture.

Bake on top oven rack for 45 minutes to an hour at 225. You are basically slow drying the meringues and do not want them to have any golden color at all. Rotate the cookie sheet about halfway through. When dry and cool store meringues in a airtight container with a piece of parchment or waxed paper between each layer of meringue cookies.

Lavender meringues keep about a week and a half if they don't get eaten up all at once.

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