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Title: Lavender Meringues
Categories: Dessert Herb
Yield: 24 Meringues
| 3 | tb | Dried lavender flowers |
| 3 | tb | Granulated sugar |
| 1 7/8 | c | Confectioners' sugar |
| 4 | Egg whites | |
| 1 | dr | Lemon juice |
| FILLING | ||
| 1/2 | c | Whipping cream |
| 1 | tb | Dried lavender flowers; crushed |
| Confectioners' sugar; to taste | ||
Preheat oven to 225F. Place the flowers and granulated sugar in a blender container. Blend to a fine dust and sift it with the confectioners' sugar into a bowl. In another bowl, beat the egg whites until stiff and then beat in a drop of lemon juice. Fold in the sifted lavender sugar. Drop small spoonfuls onto a cookie sheet lined with waxed paper or parchment paper. Bake for about three hours, or until firm and golden. Cool on a rack.
Filling: Beat the whipping cream and dried lavender flowers until stiff. Add confectioners' sugar if desired. Place spoonfuls of the cream between pairs of cooled meringues, and serve the sandwiches immediately.
The Herb Companion December/January 1994/1995 posted by Tiffany Hall-Graham
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