Lavender Meringues

Lavender extract is a great flavour to add a fresh and fragrant aroma to your dishes. It’s a perfect summertime herb which will brighten seasonal foods and your dishes. Remember to use it a small amount of extract and increase it gradually if necessarily. Adding too much will spoil your dish by giving it a soapy flavor.

Preparation time: 20 minutes

Baking time: 1 hour 15 minutes

Serves: 40-50 pieces


6 egg whites

300 g caster sugar

2 teaspoons potato starch/cornflour

1 spoon orange juice

4 drops of Lavender extract from SPRIG

1 pinch of salt

  • Whisk the egg whites with the salt until they’re holding firm peaks.
  • Gently add in the sugar, spoonful after spoonful, still beating.
  • Sprinkle the potato starch/cornflour, a few drops of lavender extract and stir gently with a spatula.
  • Next add the lemon juice and fold in to combine. Don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
  • Mound the meringue on to the baking parchment. Bake around 1 hour 15 minutes in 120oC, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.


To get to know more about amazing SPRIG spices or to buy this amazing Lavender Extract, check out SPRIG’s website or their Facebook fanpage 🙂


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