Lemon & Lavender Meringue Cookies

Preheat oven to 200ºF and line a baking sheet with a Silpat or parchment paper.

In a food processor, combine the lavender and sugar and pulse until the lavender is broken up and the sugar is fragrant.

In the bowl of an electric mixer with the whisk attachment, add the egg whites and beat on medium speed until foamy. Add in the salt and cream of tartar and increase the speed to medium high.

As the egg whites are whisking, slowly add in the lavender sugar. Continue to beat the eggs until they become thick, shiny, and hold stiff peaks.

Remove the bowl from the mixer and gently fold in the lemon zest. Fill a piping bag fitted with a large star tip with the meringue.

Pipe about 2 teaspoons worth of meringue onto the lined baking sheet. You can pipe the stars close together as they won’t spread when baking.

Place the baking sheet on the middle rack of the oven and bake at 200ºF for 2 hours or until they are no longer sticky but rather hardened. Remove from the oven and allow them to cool completely on the baking sheet.

Store the meringues in an airtight container for up to 1 week.

Note: If you don’t want to pipe the meringues, you can simply use a spoon to place them on the baking sheet.