Lavender White Chocolate Meringues
    Servings Prep Time
    6-7dozen 60minutes
    Cook Time Passive Time
    3hours 24hours
    Servings Prep Time
    6-7dozen 60minutes
    Cook Time Passive Time
    3hours 24hours
    Ingredients
    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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