Lavendar Merengue

Lavender Meringue Cookies

1 cup sugar
1/2 cup powdered (confectioners) sugar
2 tablespoons dried culinary lavender flowers
4 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract

Preheat oven to 225 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

Using your food processor, place the sugar, powdered sugar, and lavender in the work bowl: process until ground to a fine dust.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract until soft peaks form.

Still beating, very gradually (1 tablespoons at a time) add sugar/lavender mixture to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Check out How To Make A Perfect Meringue.

Drop batter by tablespoonfuls onto prepared non-stick baking sheets, spacing about 1-inch apart. Also may use a piping bag fitted with a plain round tip

Bake, switching baking sheets halfway through, until meringues are dry and firm, about 2 hours. Remove from oven and cool completely on baking sheets.

NOTE: Don't bake on a humid day, or your meringues may not dry.

Meringues can be stored in an airtight container for up to five days.

Yields 36 cookies.

Ooh, I think I LOVE you!!! LOL Thank you, thank you, thank you. Now, what do you mean by culinary lavendar? Can I use lavendar from my herb garden?

As long as it's organic!