lavender lemon meringues are WAY easier to make than you think!
I recently did a recipe shoot using lemon-infused and lavender-infused sugars (I did a similar post here), and as is often the case I had leftovers of both, which I did NOT want to go to waste.
Which is how these lovelies came to be (and more coming soon)!
Meringues are no stranger to this blog – or my Passover table. They are naturally free of flour and leaveners (both forbidden during the holiday), everyone loves them, and they are so simple and easy to make.
You just need to be mindful of a few tips, which I always share in the recipe!
Though I typically deploy the highly advanced “scoop-and-dollop” technique when making meringues, I wanted a cookie that highlighted the lemon and lavender flavors inside. This is much easier than you’d think, and always comes out perfect, I promise!
This is what you’ll need to create the spiral effect:
purple and yellow gel food colorings (I used Wilton “Violet” and “Lemon Yellow” from the kit I linked to)
small clean paintbrush
large plain pastry tip (about 1/2″)
tall glass or jar to stabilize the pastry bag when you fill it
The essential oils add a subtle yet lovely flavor to the meringues, and I just love how much they look like Spring. And as meringues are naturally gluten- and dairy-free they can be enjoyed by those with food allergies or restrictions too!
1/2 cup granulated sugar mixed with grated zest of one lemon and 3 drops Lemon essential oil
1/2 cup granulated sugar mixed with 3 drops Lavender essential oil
4 large egg whites at room temperature (separate the whites while the eggs are cold but be sure to bring them completely to room temperature before mixing for best results)
1/2 teaspoon cream of tartar
Prepare your pastry bag – snip an opening in the pastry bag large enough to hold the tip and place the tip in snugly. Fold a cuff at the top of the bag about 2 – 3″, and lay the bag down on its side. Use your paintbrush to “paint” two yellow stripes and two purple stripes down the length of the bag, then place the bag in your cup with the cuff on the outside.
Line two baking sheets with parchment paper; mix the two sugars together in a bowl.
Place the egg whites in your mixer bowl with the whisk attachment, and beat on low speed until the surface is completely covered with tiny bubbles. It’s important to go slowly so that you create tiny bubbles – you’ll now have a nice strong base so that when you raise the speed and add the sugar the meringue whips up really stiff and glossy. Large bubbles are less stable and will lead to a weaker meringue.
Add the cream of tartar and raise the speed to medium. When you see tracks form, slowly add the sugar, and then raise the speed to high, beating till the mixture is glossy and stiff.
Gently scoop the meringue into your pastry bag and pull the cuff up, twisting it closed. To create sturdy meringues that won’t “sink”, start your spiral by squeezing a circle in the center and then pipe the spiral around and up (in other words, start from the inside out, so there is no “hole” in the center for the meringue to sink into). Let sit for 30 minutes; pre-heat the oven to 200 degrees.
Bake the meringues for 2 hours; turn off the oven and let the meringues cool in the oven with the door ajar. Store in an airtight container at room temperature.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/03/23/lavender-lemon-meringues/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
