For a while now I’ve been dabbling with the idea of using Lavender in something but didn’t want to make biscuits as I’m not a big biscuit fan (unless its gooey cookies from Ben’s Cookies in Oxford’s Covered market).
Anyway, I decided to make Lavender Meringues.
The first thing I did was take 225g of caster sugar and about a loose tablespoon of Lavender (the bits from the head of the stems) and blitzed them for a while in the processor so that all the Lavender was combined with the sugar.
I then used this in a normal meringue recipe:
4 large egg whites
225g sugar (with lavender in this case)
1 tsp cornflour
1 tsp white wine vinegar
Use an electric whisk for this unless you are completely crazy!
Wipe bowl with half a lemon to make sure grease free and dry with kitchen paper.
Whisk the egg whites untill thick and stiff then carry on whisking while you add the sugar a little at a time until its all used and the mix is very shiny and thick and glossy.
Finally whisk in the cornflour and vinegar (this keeps it chewy inside) and then dollop onto baking paper or silicon sheets like I used. You can equally make this into a Pavlova too. For the dollops I cooked them for 45 minutes at about 150 degrees then turn oven down to about 110 degrees as soon as they go in. Yummy! Serve with softly whipped cream and berries.