Use fresh or recently dried lavender. Don't use any artificially scented bunches. If you can't find fresh lavender, make the meringues plain.
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Units: US | Metric
For the meringue
- 2 egg whites
- 115 g/ 4oz/1/2 cup caster sugar
- 5 ml/ 1 tsp fresh lavender flowers
- 1Preheat the oven to 140°C/275°F/Gas 1.
- 2Line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.
- 3Whisk the egg whites in a large bowl until you have soft peaks.
- 4Add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.
- 5When the meringue is thick and glossy, fold in the lavender flowers.
- 6Carefully spoon the meringue into a pastry bag fitted with a 5mm (1/4") round tip. If you don't have a pastry bag, cut a small corner off a ziploc baggie to use instead.
- 7Pipe as many little meringue buttons onto the baking sheet as you can. Bake at the bottom of the oven for 1.5-2 hours.
- 8When ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.
- 9Loosen the segments by using a paring knife between the flesh and the membranes, holding the citrus over a bowl. Arrange the segments onto 4 plates.
- 10Combine the blueberries with the meringue buttons until evenly distributed and put in a pile in the center of the oranges. The final effect should look like a flower, with the orange slices fanning out to be the petals and the blueberries and meringues in the center.
- 11Garnish with a sprig of lavender.
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Nutritional Facts for Blueberry and Orange Salad With Lavender Meringues
Serving Size: 1 (213 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 100.9
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 27.3 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 4.7 g
- Sugars 18.4 g
- Protein 3.6 g
The following items or measurements are not included: