|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
These
Lavender Meringues Cookies are fabulous! You are sure to get raves when you
serve them. These cookies are also low in fat.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Lavender Meringue Cookies
Recipe Type:
Cookies,
Christmas Cookie,
Culinary Lavender,
Edible Flowers,
Drop Cookies
Yields:
36 cookies
Prep time: 15 min
Cook time: 2 hr
Ingredients:
1 cup granulated
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
Preparation:
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 dried lavender
flowers 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, add sugar/lavender mixture
(1 tablespoons at a time) to egg whites. Continue to beat until
sugar has dissolved and stiff peaks form, approximately 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.
|
