Lavender Meringues Cookies are fabulous! These cookies are like biting into little floral clouds. What are meringue cookies? They are a cookie made from whipped eggs whites which makes the cookies light and airy. They are crisp on the outside and soft on the inside that seem to melt in your mouth. Lavender Meringues Cookies are also low in fat and gluten-free! Try this recipe next time you are in the mood for cookies, or have egg whites left over. These meringue cookies are easy to make and only require a few ingredients.
Lavender is a member of the mint family and is close to rosemary, sage, and thyme. Lavender is a versatile herb to cook with, great in sweet and savory dishes. For this recipe the lavender flavor is incorporated into the sugar by blending the sugars and lavender in a food processor until it is a fine dust. The result is a beautiful color and distinct yet subtle flavor that you are sure to get raves about when you serve them.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 cup granulated sugar
- 1/2 cup powdered sugar (confectioners' sugar)
- 2 tablespoons culinary lavender flowers, dried
- 4 egg whites, room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
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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.
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Using your food processor, place the sugar, powdered sugar, and dried lavender flowers in the work bowl; process until ground to a fine dust.
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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. S till 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.
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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
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Bake, switching baking sheets halfway through, until meringues are dry and firm, about 2 hours. Remove from oven and cool completely on baking sheets.
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NOTE: Do not bake on a humid day, or your meringues may not dry.
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Meringues can be stored in an airtight container for up to five days.