Lavender-Salted Meringues

This is one of those desserts that is a blank canvas for any flavors you want to highlight. Additionally, I love that they aren't too sweet. I decided to make a batch after our trip to Lavender Creek Co. in Greenfield this past weekend.

Ingredients

makes 3 dozen meringues

Meringues

• 8 egg whites, room temperature

• 1 teaspoon tapioca starch

• 2 cups organic granulated sugar

• 3 to 4 drops natural food dye, if using

• Also needed: baking sheets, silicone mats or parchment paper, piping tool or bag (optional)

Vanilla-Lavender Salt

• 1/4 cup vanilla salt (a friend had gifted me a batch, feel free to use regular salt)

• 1 teaspoon dried organic lavender buds

Procedure

Preheat oven to 225 degrees Fahrenheit and line two large cookie sheets with parchment paper or silicone mats. Set aside.

In a large mixing bowl - that's completely clean and grease-free - combine egg whites and tapioca starch. Using a hand-mixer, beat on low until mixture becomes foamy. Increase speed to high and add sugar slowly, about 1/4 cup at a time, beating between each addition until the sugar is dissolved, approximately 10 to 15 seconds between each addition.

Beat until mixture is thick, shiny, and has doubled in volume. Mixture should have stiff peaks. Once you get stiff peaks, stop. Stir in food coloring, if using.

Fit a piping bag or tool the a large star tip. Transfer the meringue to the piping tool and pipe onto prepared sheets. The meringue cookies can be pretty close as they don’t spread. Sprinkle with lavender salt.

Bake for 1 hour. Then turn off the oven and leave the door ajar. Let cool in the oven for another hour.

Meringue cookies should be crisp on the outside. Store them in an airtight container and keep them away from heat. Heat and moisture will soften your meringues. Enjoy with a strong cup of coffee...and a good book.