Lavender & Lemon Meringue Nests

These little lavender meringues make a lovely light pudding. Perfect for Easter Sunday!

Adapted from: Goodhousekeeping.com

Makes: 8
Prep: 40 Mins
Cook: 1 hour 30 Mins
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Ingredients
• 1 1/2 tsp. culinary lavender (USE CODE: AKLRECIPE FOR 5% OFF)
• 5 medium egg whites
• 250 g (9oz) caster sugar
• bake-safe lilac food coloring, optional - we used SK Professional (squires-shop.com)
• 250 ml (9 fl oz) double cream
• 3 tbsp. runny honey
• 8 tbsp. lemon curd
• edible flowers and chocolate eggs, to decorate


Directions
1. Heat oven to 110°C (90°C fan) mark ¼. Line a baking tray with baking  parchment. Draw 8 circles measuring 9cm (3½in), spaced well apart, on the  baking parchment. Turn it over so the ink is underneath. With a pestle and  mortar, finely grind the lavender. Set aside.

2. In a large bowl, whisk the egg whites on a slow speed until foamy. Increase the speed and whisk until stiff peaks form. Gradually add caster sugar, 1heaped tbsp at a time, whisking back up to stiff peaks after each addition. When all the sugar is incorporated and the mixture is thick and glossy, whisk in the ground  lavender. If colouring your meringues, add food colouring a drop at a time to  reach a pale lilac colour. Spoon into a large piping bag fitted with a 1cm (½in) star nozzle.

3. Pipe meringue on to the circles in a flat round shape, then build up the sides to form a nest by piping again around the edge of the circle. Transfer to the bottom shelf of the oven. Bake for 1hr 30min until firm and set underneath. Switch off oven and leave inside to cool.

4. Before serving, whip cream and runny honey to soft peaks. Fill each meringue  with a dollop of whipped cream and 1tbsp lemon curd. Decorate with edible flowers and chocolate eggs.

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