Crunchy, yet melt in your mouth, Lavender White Chocolate Meringues are a sweet treat to be shared. Conveniently just the right size to pop in your mouth like no one will notice, but with a hint of lavender and creamy white chocolate, you won’t be the only one standing near the cookie plate. These pretty meringues with their gorgeous violet colour and hint of lavender tease us with the thought of spring and Easter and they’re fun for everyone.

Meringue is so versatile, can take on many flavours and most any colour. Once whipped up to a stiff peak they hold up well and are easily piped into desired shapes. Quick and easy to whip up, it’s the baking and decorating that take the time in this recipe. But one can still do many things while they’re baking so time essentially is not lost here.

The goal for meringue is to have a smooth outer shell with no browning and dry interior with a nice crunch. To achieve this, a low and slow baking period is required. I suggest an oven no hotter than 200℉ or the meringue has the tendency to crack. Some recipes will have you place in a hot oven, turn the oven off and allow to sit overnight. I find this is not necessary but they do need enough time to bake to achieve a crunchy lightness. It’s perfectly alright to open the oven and give one a taste to see how they’re coming along when you’re not sure. They won’t fall or flatten just because you opened the door. If need be, bake a little longer till they’re light and hollow sounding, then have fun decorating as desired.

Lavender White Chocolate Meringues inspired by: Bethcakes Lavender Meringues

Lavender White Chocolate Meringues
Print Recipe
Servings Prep Time
6-7 dozen 60 minutes
Cook Time Passive Time
3 hours 24 hours
Servings Prep Time
6-7 dozen 60 minutes
Cook Time Passive Time
3 hours 24 hours
Lavender White Chocolate Meringues
Print Recipe
Servings Prep Time
6-7 dozen 60 minutes
Cook Time Passive Time
3 hours 24 hours
Servings Prep Time
6-7 dozen 60 minutes
Cook Time Passive Time
3 hours 24 hours
Ingredients
Servings: dozen
Instructions
  1. Combine sugar and lavender in a small bowl. Rub lavender buds and sugar together with your fingers to help infuse the lavender flavour into the sugar. Cover tightly and allow to sit at room temperature, preferably overnight. Sift sugar to remove lavender before using.
  2. Preheat oven to 200℉. Arrange 2 oven racks with one in the middle and the second above it. Whip egg whites and cream of tartar until frothy and starting to thicken. Gradually add sugar with mixer running. Once all sugar has been added, continue to beat until stiff peak stage and meringue is glossy, about 8-10 minutes. Add desired food colouring and flavouring and whip just to combine.
  3. Line 2 large baking trays with parchment. Fill a large piping bag fitted with a 446P (10 cm round) tip with meringue and pipe into 1"-1 1/2" kisses, spacing 1" apart on baking tray. To pipe kisses, hold tip vertically 1/2"- 3/4" above tray and squeeze until filling has created a 1"-1 1/2" circle. Stop squeezing and lift up, creating the tail.
  4. Once all meringue has been piped, place trays in oven and bake for 2 1/2-3 hours, checking meringue for doneness at the 2 1/2 hour mark. Once meringues are dry and light with a hollow sound and feeling, turn off oven and allow meringues to remain in oven until completely cooled.
  5. Melt white chocolate in a double boiler or microwave on 30 second intervals until smooth. Dip or decorate meringues in chocolate then decorate with sprinkles if desired.
Recipe Notes

Alternatively, you can use lavender flavouring instead of the infused sugar which will eliminate that step.

Meringues can be piped into any desired shape using other tips if desired.

I found it difficult to dip the bottom of the meringues into the chocolate without breaking off their tips. I therefore spread an arc of white chocolate onto the side of the meringue and dipped in sprinkles.

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