Eliza is a darling friend of mine – we have similar tastes (in clothes, men and food, too!) and I decided to create these little meringue ‘gems’ for her about a year ago. I based them on a recipe I saw on TV by Hope and Greenwood (Sweets Made Simple), but I decided to use some Lavender as a flavouring. I have a lot of Lavender buds, and I ground them down with some sugar in a pestle and mortar until it’s a fine powder.
This recipe is great to use up any leftover egg whites, for when you make mayonnaise or cheesecake. I always end up having lots leftover – you can put them in a small freezer plastic bag and freeze it – like Nigella does – I sometimes make this, or use an extra egg white for an even more frothy Avgolemono/Egg Lemon Sauce.
You can add these gems on top of ice cream, or use them as a (small) substitute in Eton Mess.
I am leaving for a holiday with my parents in London in a few days time, and I will be away for around 2 weeks. I will try to update with anything fun and nice while I am on the road.
- 1 egg white
- 50g of caster sugar
- 1/4 tsp of lavender buds, ground fine with a little sugar.
- (optional) paste food colouring, colour of your choice. I used purple.
- (optional) edible glitter, colour of your choice. I used a light purple/lilac glitter and gold.
- Mix the sugar and the ground lavender buds together.
- Line a baking tray with parchment paper. Alternatively, you can use a special baking mat. I bought mine from IKEA.
- Whisk the egg whites until stiff. You know it’s ready when you can turn the bowl upside down and the egg whites are still in the bowl and not all over your floor.
- While whisking on medium speed, add 1 tablespoon of sugar, and make sure that the sugar is mixed well, before you add another tablespoon of sugar. Do that until all the sugar is mixed.
- Once it’s ready, use a toothpick and take a little dab of the paste food colouring, and gently make swirls in the egg white – not too much mind you, but just a little swirl.
- Preheat the oven to 110 degrees C.
- Transfer the meringue into a piping bag, with a ‘star’ nib, and pipe onto the prepared tray. You can make them into whatever size you want, but I like them small, as its easy to eat that way, and you can make a lot and pack them up really pretty in small bags!
- You do make a lot of these gems with 1 egg white, so be patient, and pipe as many as you can onto your baking tray. You can also sprinkle some edible glitter on your gems, if you want.
- Bake in the oven for about 1 hour 40 minutes.
- Take it out and leave to cool. It should be easy to lift off the baking parchment once it’s thoroughly cooled.