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Lavender Meringues


  • 3 egg whites at room temp
  • 1/8 tsp cream of tartar
  • 2/3 cup sugar
  • 1/8 - 1/4 tsp lavender extract
  • or you can go the lavender sugar route, but make sure to sift the buds out of the sugar before mixing if you do this
  • purple food coloring
  • purple sprinkles


  • Preheat oven to 250 degrees and line two baking sheets with parchment paper or silpats.
  • Add the eggwhites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed until frothy. Then increase the speed to medium and beat for about 1 minute, or until soft peaks form.
  • Turn the mixer up to medium-high and add the sugar one spoonful at a time. Once all of the sugar has been added, rank it up to high speed and whip for about 3 minutes. During these three minutes, I added the lavender extract and a tiny drops of food coloring until it was the shade I wanted.
  • Once stiff peaks form, turn off mixer and had half of the meringue to a piping bag fitted with a star tip. If you're making the swirled meringues, use a clean paintbrush to paint to stripes of purple food coloring up the side of a piping bag. Then add the meringue.
  • Pipe meringue onto the prepared baking sheets and bake for 45 minutes. Remove from the oven and let the meringues cool completely.
  • Enjoy or use them to decorate a cake!


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.