Duff Goldman, host of Food Network's "Buddy Vs. Duff," shows you how to make easy and elegant lavender meringues. Serve with your favorite sorbet—Duff likes honeydew.
- 5 large egg whites
- 1 ¾ cups granulated sugar
- Finely chopped freshly dried lavender
- Pinch salt
- Crushed pink peppercorns
- Sorbet, for serving (optional)
Preheat the oven to 180˚F.
In a standing mixer fitted with a whisk attachment, beat egg whites and sugar until stiff peaks form. Just at the end, add a pinch of fresh dried lavender and the salt.
Transfer the meringue mixture to a piping bag fitted with a large plain tip, preferably size 7. On a parchment paper-lined baking sheet, pipe 2-inch donut-shaped meringues or meringue "coins" using a 2-inch circle stencil. Sprinkle the "coins" with some lavender and pink peppercorns.
Bake the meringues until dry without letting them color, at least 5 hours.
Serve with your favorite sorbet.