Lavender Cream Meringues

Preparation info
  • Makes


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

These are proper little feather-light confections that I think should be called ‘fairy tits’.


  • 3-4 fresh unsprayed lavender stems
  • 2 large free-range egg whites
  • 100 g


Preheat the oven to 130°C/250°F/Gas ½. Line a large baking sheet with baking paper. Strip the lavender from its stems straight into a mortar. Bash determinedly with the pestle for a minute or 2 to break the flowers and release their fragrance.

Put the egg whites in a large, cle