Cooking With Lavender: Lavender Meringues for Mother's Day
Oh, you heavenly meringues! So easy and so delicious! Even my sons eat these, and if I don't hide them, they eat them all! Light as air, with a little crunch and a little chew. Perfection.
I took my regular meringue cookie recipe and used lavender sugar in place of regular granulated sugar. Subtle, but so good. And I piped them in little meringue kisses just so I could package them especially for Mother's Day.
But wait, there's a bonus! I also piped meringue shells, filled them with whipped cream, and doused them with sweet, syrupy strawberries. So this is really a double duty recipe!
You will want to make these early in the day so everything is ready to assemble by dessert time. Start by making your lavender sugar ahead of time, which we talked about in this post. Slice or mash your fresh strawberries and sprinkle with granulated sugar, set aside so they can spend the day getting juicy!
Lastly, make the meringues because they have to sit in the oven and dry out for 6 hours. You could do these the day before, but beware of humidity! They lose their crispness and become gummy. Still good, but not the effect we're looking for.
Lavender Meringues
2 egg whites, slightly beaten
2/3 cup lavender sugar
pinch salt
Preheat oven to 350 degrees. Cover cookie sheets with aluminum foil or use a silpat. Beat egg whites in a small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add the pinch of salt and beat slightly. Using a large star tip and a piping bag, fill the bag and pipe meringues onto lined cookie sheet.
For the meringue shells: Use the back of a spoon and spread the meringue in a 3 inch circle. Pipe an edge around the meringue circle.
Place in the oven. Turn the oven off. Do not open the door for at least 6 hours or overnight.
Note for meringue cookies: You can also just drop the meringues by teaspoonfuls onto the prepared cookie sheets.
Now you're ready to package the cute little cookies for Mother's Day, or enjoy the shells filled with whipped cream and strawberries.
Lastly, to package the Lavender Meringue cookies I used a simple clear cello bag and for the header a darling Mother's Day graphic from the Graphics Fairy. Here is the link to download the card. Can be used as a Mother's Day card, too, in case, you know, you forgot to get your Mom a card. I downsized it to a 5x7 for the cello bag header.
For all you Mom's out there, I sincerely wish you the happiest of Mother's Days. For my own sweet Mothers, lots of love to you both!
And for my daughter, who is celebrating her very First Mother's Day, enjoy! They grow up way too fast!
A big thank you to my daughter and her little family for the beautiful flowers! So gorgeous! Hugs all around!
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| Lavender Mernigues for Mother's Day |
Oh, you heavenly meringues! So easy and so delicious! Even my sons eat these, and if I don't hide them, they eat them all! Light as air, with a little crunch and a little chew. Perfection.
I took my regular meringue cookie recipe and used lavender sugar in place of regular granulated sugar. Subtle, but so good. And I piped them in little meringue kisses just so I could package them especially for Mother's Day.
But wait, there's a bonus! I also piped meringue shells, filled them with whipped cream, and doused them with sweet, syrupy strawberries. So this is really a double duty recipe!
You will want to make these early in the day so everything is ready to assemble by dessert time. Start by making your lavender sugar ahead of time, which we talked about in this post. Slice or mash your fresh strawberries and sprinkle with granulated sugar, set aside so they can spend the day getting juicy!
Lastly, make the meringues because they have to sit in the oven and dry out for 6 hours. You could do these the day before, but beware of humidity! They lose their crispness and become gummy. Still good, but not the effect we're looking for.
Lavender Meringues
2 egg whites, slightly beaten
2/3 cup lavender sugar
pinch salt
Preheat oven to 350 degrees. Cover cookie sheets with aluminum foil or use a silpat. Beat egg whites in a small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add the pinch of salt and beat slightly. Using a large star tip and a piping bag, fill the bag and pipe meringues onto lined cookie sheet.
For the meringue shells: Use the back of a spoon and spread the meringue in a 3 inch circle. Pipe an edge around the meringue circle.
Place in the oven. Turn the oven off. Do not open the door for at least 6 hours or overnight.
Note for meringue cookies: You can also just drop the meringues by teaspoonfuls onto the prepared cookie sheets.
Now you're ready to package the cute little cookies for Mother's Day, or enjoy the shells filled with whipped cream and strawberries.
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| Lavender Meringue Shells |
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| Lavender Meringue Shells filled with whipped cream and strawberries! |
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| Okay, so I couldn't wait till Mother's Day! |
Lastly, to package the Lavender Meringue cookies I used a simple clear cello bag and for the header a darling Mother's Day graphic from the Graphics Fairy. Here is the link to download the card. Can be used as a Mother's Day card, too, in case, you know, you forgot to get your Mom a card. I downsized it to a 5x7 for the cello bag header.
For all you Mom's out there, I sincerely wish you the happiest of Mother's Days. For my own sweet Mothers, lots of love to you both!
And for my daughter, who is celebrating her very First Mother's Day, enjoy! They grow up way too fast!
 |
| Katie, Kael and Kyle |
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