June 12, 2011

Meringue with lavender and orange bloom extract

My kitchen has been smelling this afternoon of wonderful lavender !!!
I am having some guests coming for afternoon tea tomorrow afternoon, so I have started to bake for this today. And I decided to start with baking meringue with lavender and orange bloom extract based on the recipe from "Klimakogebogen" by Susanne Engelstoft with a few modifications.

Two tablespoons of lavender is giving quiet a strong taste of lavender with a slight bitter note, so consider to reduce the amount of lavender, if you are not a fan for parfume flavour in your food.

 Meringue with lavender and orange bloom extract:
  • 4½ egg white
  • 225 g sugar
  • 1 tablespoon orange bloom extract
  • 2 tablespoons lavender
  1. Whip the egg white half stiff.
  2. Add sugar and orange bloom extract.
  3. Add this mix very, very stiff. I normally whip for 4 minutes with a hand-mixer.
  4. Add the lavender into the meringue mass, whip it in.
  5. Use a spoon to place the meringue mass on a baking tray covered with baking paper. I do not use a silicone cover for this, as it can be quiet difficult to remove the meringue after baking.
  6. Heat the oven to 125'C - conventional oven.
  7. Bake for 1½-2 hours.

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