Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, lavender meringue cookies. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lavender meringue cookies is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Lavender meringue cookies is something which I’ve loved my entire life.
Lavender Meringues Cookies are also low in fat and gluten-free! Try this recipe next time you are in the mood for cookies, or have egg whites left over. These meringue cookies are easy to make and only require a few ingredients. Lavender is a member of the mint family and is close to rosemary, sage, and thyme.
To begin with this recipe, we have to prepare a few components. You can cook lavender meringue cookies using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lavender meringue cookies:
- Make ready 3 egg whites
- Prepare 175 grams caster sugar
- Prepare 1 pinch salt
- Get 2 tsp dried lavender flowers
- Take 1 tsp cardamom
As the egg whites are whisking, slowly add in the lavender sugar. Continue to beat the eggs until they become thick, shiny, and hold stiff peaks. Remove the bowl from the mixer and gently fold in the lemon zest. Fill a piping bag fitted with a large star tip with the meringue.
Steps to make Lavender meringue cookies:
- Preheat the oven to 110 ºC
- Cover a baking tray with baking paper and lightly grease the surface with oil.
- Grind the lavender flowers in a mortar.
- Beat the egg whites with the salt until stiff. Add the lavender and cardamom and beat until well mixed. Add the sugar bit by bit until it's all mixed in well and keep beating for another few minutes.
- Make small heaps on the baking tray using two spoons and bake for 90 minutes in the oven (give or take 30 minutes).
Remove the bowl from the mixer and gently fold in the lemon zest. Fill a piping bag fitted with a large star tip with the meringue. 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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