A Fragrance Garden: Lavender Meringues

Try these aromatic, light lavender cookies.


| December/January 1994



The recipe that follows is adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

Makes about 24 small meringues

The secret to these delectable little morsels is long, slow cooking. As they bake, their fragrance fills the house.

  • 3 tablespoons dried lavender flowers
  • 3 tablespoons granulated sugar
  • 1 7/8 cups confectioners’ sugar
  • 4 egg whites
  • 1 drop lemon juice

1. Preheat oven to 225°F.

2. Place the flowers and granulated sugar in a blender container. Blend to a fine dust and sift it with the confectioners’ sugar into a bowl.

3. In another bowl, beat the egg whites until stiff and then beat in a drop of lemon juice. Fold in the sifted lavender sugar.

4. Drop small spoonfuls onto a cookie sheet lined with waxed paper or parchment paper.





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