Lavender meringue cookies. 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. Once stiff peaks form, turn off mixer and had half of the meringue to a piping bag fitted with a star tip.

If you're making the swirled meringues, use a clean paintbrush to paint to stripes of purple food coloring up the side of a piping bag. Here's the recipe I promised you for those fluffy white cloud cookies that were on my Lemon Tart, Lavender Meringue Cookies. If you've never made meringue cookies, please don't let it scare you. You can have Lavender meringue cookies using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lavender meringue cookies

You need 3 of egg whites.
It's 175 grams of caster sugar.
Prepare 1 pinch of salt.
It's 2 tsp of dried lavender flowers.
Prepare 1 tsp of cardamom.

These cookies are simple and easy to make and with only three ingredients - egg whites, cream of tartar, and lavender sugar. 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.

Lavender meringue cookies instructions

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)..

Fill a piping bag fitted with a large star tip with the meringue. Just at the end, add a pinch of fresh dried lavender and the salt. 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.