Lavender Meringues

Prep time: 20 minutes
Baking time: 1 hour 15 minutes
Yield: 40-50 pieces


  • 6 egg whites
  • 300 g caster sugar
  • 2 teaspoons potato starch/cornflour
  • 1 spoon orange juice
  • 4 drops of SPRIG Lavender extract
  • 1 pinch of salt


  • Whisk the egg whites with the salt until they’re holding firm peaks.
  • Gently add in the sugar, spoonful after spoonful, still beating.
  • Sprinkle the potato starch/cornflour, a few drops of lavender extract and stir gently with a spatula.
  • Next add the lemon juice and fold in to combine. Don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
  • Mound the meringue on to the baking parchment. Bake around 1 hour 15 minutes in 120oC, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.

Extract of Natural Culinary Lavender, 110g


Yuzu Japanese Citrus Extract, 120g


Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g