- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup organic raw cane sugar
- 1/4 teaspoon lavender extract
- 8 drops blue food color
- 6 drops red food color
- carob powder for dusting.
Preheat oven to 200F. Cover your largest baking sheet with a piece of parchment paper. Beat egg whites for a minute, then add cream of tartar and continue to beat until soft peaks form. Add sugar a bit at a time and beat hard until firm peaks form. Add lavendar extract (or whatever extract you would like) and food color (optional). Mix again until extract and food color is well incorporated.
Put meringue batter into a pastry bag (I finally invested in one), ziploc bag, or use spoons.
Mine have stored nicely for a week.
What flavor of meringue do you like best?