It’s 1am and what a relief it is to write “it’s”! Have just sent off the first seven pages of my methodology chapter to my supervisor and now I can go back to schlopping around with words for a short while. I think that calls for a celebration, don’t you?
So I propose that we start digging into the endless back catalogue of photographs and recipes that I’ve gathered during my leave of absence from Velbekomme (i.e. period of laziness). First one up is the shortest recipe among them: Lavender meringue. I’ve been meaning to experiment with the flavour of lavender in the sweet kitchen for the past four years (actually, ever since I had a lavender, almond and apricot dessert at Falsled Kro, a place I’ve raved about in a whopping four posts). Luckily, a trip to La Fromagerie off Marylebone High St. in London made it all the more easy, as I found a little bottle of lavender oil for cooking. Voilà!
Anyway, what I did was to simply spice up a meringue recipe from Alastair Hendy’s spring cookbook by adding a couple of drops of the lavender oil as well as a few dried “seeds/flowers” I happened to have handy (I know, I’m Martha Stewart. Now get off my back.)
Lavender Meringue (completely forgot how many it makes – maybe 20 tbsp-sized ones and 40 tsp?)
Adapted from Alastair Hendy’s recipe in his book Leckere Frühlingsrezepte (don’t ask)
- 3 egg whites
- 150 grams powdered sugar
- About 4 drops of lavender oil
- About 20 of the little bits/flowers on the lavender top
Turn the oven on to 100 degrees Celcius. Fit a baking tray with baking paper and set aside. In a metal or glass bowl, beat the egg whites until stiff and add oil, flowers and half of the sugar while still stirring (careful to pour the sugar away from the mixer as you probably don’t want to powder your kitchen and brain as well). Continue until the whites have turned glossy, then gently fold in the other half of the sugar. Now is you last chance to adjust the flavouring before baking.
Take two tablespoons or teaspoons depending on your mood and use them to scoop the mixture and release it onto the baking tray in little egg shaped mounds with plenty of space in between. When you’re done, put the tray in the oven and leave the lavender eggs to dry for about 2,5 hours, depending on how chewy you like them. Serve with rhubarb or raspberry desserts, on ice cream, mousses or use them to decorate a cake. I also have it from a reliable source that they are really good with a cup of tea.
P.S.: In case you’re wondering about the size, the meringues on the photo were shaped with tablespoons.