These Lemon Lavender Meringue Cookies are a delightful twist on traditional meringues, infusing a fragrant floral note with a zesty citrus kick. Perfect for spring gatherings or as a light, elegant treat, they’re both beautiful and refreshingly unique.
Egg whites are the star of the show here, providing the structure and volume for your meringues. Make sure they’re at room temperature for optimal results. Granulated sugar sweetens the meringues and helps stabilize the egg whites as they whip. A touch of lemon juice adds freshness and also aids in stabilizing the meringue. Lemon zest brings in an extra punch of citrus flavor, balancing the sweetness. Dried lavender flowers add a floral aroma that pairs wonderfully with the lemon. Cream of tartar is used to stabilize and strengthen the egg whites, ensuring a firm, glossy meringue. A pinch of salt enhances the overall flavor, and a splash of vanilla extract rounds out the taste with a warm undertone.
These cookies are delightful served with a cup of Earl Grey tea, which complements the floral notes. They also make a beautiful addition to a dessert platter alongside fresh berries and a dollop of whipped cream for a light, balanced treat.
First, preheat your oven to 225°F and prepare two baking sheets by lining them with parchment paper. This ensures your meringues won't stick and helps them bake evenly. Next, in a clean, dry mixing bowl, start beating your egg whites on medium speed until they become foamy — this should only take a minute or two.
Once foamy, add the cream of tartar and salt. These ingredients help to stabilize the egg whites. Continue beating until soft peaks form, which means the whites will hold a peak, but it will droop over. Now, gradually add the sugar, one tablespoon at a time, while increasing the speed to high. You’re looking for a glossy mixture with stiff peaks that stand straight up.
Gently fold in the lemon juice, lemon zest, dried lavender flowers, and vanilla extract. Be careful not to deflate your meringue. It’s best to use a spatula and fold the mixture in gently until just combined. Now, prepare your piping bag fitted with a star tip and carefully fill it with the meringue.
Pipe small mounds of meringue onto the prepared baking sheets, spacing them about an inch apart. They don’t spread much, but you want to ensure they have enough space to bake evenly. Bake in the preheated oven for about 90 minutes. You’ll know they’re done when they’re dry to the touch and lift easily off the parchment paper.
Finally, turn off the oven and let the meringues cool inside for an additional hour. This final step ensures they become perfectly crisp. Once completely cool, transfer them to an airtight container for storage.
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