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Lavender meringues


  • 2 egg whites 75 ml
  • 100 gr caster sugar
  • 1 tspn white wine vinegar
  • 4-5 light sprays of culinary lavender water I used organic lavender water from aetheleon


  • Separate carefully the egg whites from their yolks and place in a mixing bowl.
  • Start whisking the egg whites until frothy.
  • Add in the white wine vinegar & lavender water, it's what breaks the unpleasant egg odour.
  • For the caster sugar, you will need to add it in slowly, spoonful by spoonful whilst whisking.
  • To bake the meringues, put your oven on 120C for 15 minutes or gas mark 2 for 15-20 minutes (do keep an eye on the meringues. After the baking time elapses, switch off the oven and leave the meringues in. Make sure they have a nice crust on top otherwise they will ‘deflate’.