It has been 5 years since L'Essentiel de Lavande crossed paths with “Le chemin des Buisses”, a restaurant in Drôme set in a Provençal atmosphere with authentic cuisine rich in regional products. For the “De Ferme en Ferme” event, the restaurant's chef, Laurent Cowe, crafted a local menu using products from neighboring farms. He turned to L'Essentiel de Lavande to use our lavender to enhance his recipes.

"I wanted to offer visitors a little break and culinary surprises", Laurent Cowe said.

Today, the chef has agreed to share the recipe for his delicious lavender meringues so we can recreate them at home and travel to Provence for a moment.

Ingredients (for about 20 large maringues):

-          100g (3-1/2oz) of egg whites at room temperature

-          200g (7oz) of white granulated sugar

-          1 drop of fine lavender essential oil

-          5g (0.01oz) of edible dried lavender

Preparation:

-          Preheat your convection oven to 100°C (212°F, Th3-4)

-          Mix the egg whites, sugar, and lavender essential oil.

-          Beat the mixture with a mixer for 5 to 10 minutes

-          On a baking sheet lined with parchment paper, shape the meringue using a spoon or a piping bag

-          Add a few lavender flowers to each meringue

-          Bake for 1 hour and 30 minutes

-          Take the meringues off the parchment paper, place them on a dish, and enjoy!

The secret to making perfect meringues : Use a powerful mixer to achieve a firm, smooth, and silky meringue texture.