Ingredients

The following ingredients have 18 Servings
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar ((confectioners' sugar))
  • 2 tablespoons culinary lavender flowers, (dried)
  • 4 egg (whites, room temperature)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 225 degrees F.  Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
  • Using your food processor, place the sugar, powdered sugar, and dried lavender flowers in the work bowl; process until ground to a fine dust.
  • In a large bowl using your electric mixer, beat egg whites until foamy.  While beating, add salt, cream of tartar, and vanilla extract until soft peaks form. S till beating, very gradually, add sugar/lavender mixture (1 tablespoons at a time) to egg whites.  Continue to beat until sugar has dissolved and stiff peaks form, approximately 2 to 3 minutes.  Check out How To Make A Perfect Meringue.
  • Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart.  Also may use a piping bag fitted with a plain round tip
  • Bake, switching baking sheets halfway through, until meringues are dry and firm, about 2 hours.  Remove from oven and cool completely on baking sheets.
  • NOTE: Do not bake on a humid day, or your meringues may not dry.
  • Meringues can be stored in an airtight container for up to five days.