Perfect as a summer dessert or for afternoon tea with loved ones.
- 115g Caster Sugar
- 115g Icing Sugar
- 4 Large Eggs, yolks removed
- 1 TSP of Purple food colouring
- Half a handful of Lavender buds/flowers
- Double cream (for the filling)
Pre-heat the oven to – fan 100C, conventional 110C and gas mark 1⁄4. Tip all of the egg whites into a clean cool bowl. Whisk the eggs on a medium setting until they are soft and fluffy. They should form a soft peak. Continue to whisk at a faster setting, whilst slowly adding the caster sugar a tbsp at a time and all of the food dye. Be careful to not over whisk as it can lose volume. Once all of the sugar and food dye has been added the eggs should look soft, thick and sticky like marshmallow..yum! Sift in the icing sugar a 1/3 at a time and tip in half of the lavender. Stir gently with a large metal/rubber spoon. Once all of the icing sugar as been mixed in it should look like shiny velvety goodness! Either pipe or dollop onto a lined baking tray. For desserts make the meringues bigger. For afternoon tea bite size meringues make them as large as a £2 coin. Don’t forget that they expand in the oven!! To finish, sprinkle a few lavender buds onto the meringues. Bake in the oven for around an hour and a half until crisp. Leave to cool then sandwich together with softly whipped double cream.
Of course with any recipe, if you are using any fresh produce from your garden avoid consuming if you have used any chemicals i.e. insect repellent.