As the sun dipped below the horizon, the kitchen was filled with the sweet, floral aroma of lavender, reminding me of a quaint little café I stumbled upon during my travels in Provence. It was here that I first tasted meringues, delicate clouds of sweetness that melted on the tongue. Inspired by that lovely afternoon, I decided to infuse my meringues with lavender and honey, capturing the essence of that moment in every bite. These meringues are not just a treat for the palate; they are a celebration of flavor and nostalgia, perfect for any gathering or simply to enjoy with a cup of tea.
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon dried culinary lavender
1 tablespoon honey
A pinch of salt
Edible flowers (for garnish, optional)
Instructions
Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper. This low temperature is key to achieving that perfect crisp texture on the outside while keeping the inside soft and airy.
In a clean, dry mixing bowl, whisk the egg whites and salt until soft peaks form. This is where the magic begins; the egg whites will transform into a fluffy cloud, full of potential.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to whisk. Once all the sugar is incorporated, increase the speed and whip until you reach stiff peaks. This is the moment to add the lavender, honey, and vanilla extract, folding gently to keep the mixture light and airy. The honey will lend a unique sweetness, while the lavender offers a fragrant touch that will transport you to a sun-drenched field.
Using a piping bag fitted with a star tip, or simply a spoon, dollop or pipe the meringue onto your prepared baking sheets. Each meringue should be about the size of a golf ball, but feel free to get creative with your shapes!
Place the trays in the oven and bake for about 1.5 hours. Resist the urge to open the oven door, as this can cause the meringues to crack. You want them to dry out slowly, creating that perfect texture. Once they are done, turn off the oven and let them cool inside for at least another hour.
When the meringues are completely cool, gently lift them off the parchment paper and place them on a serving platter. If you wish, you can garnish them with edible flowers for an extra touch of elegance and color.
Serve these delightful lavender honey meringues with a cup of herbal tea or as a sweet snack on their own. Each bite is a light, airy explosion of flavor, a whimsical reminder of beautiful days spent in the sun.