Ingredients
- 5 large egg whites
- 1 cup and 2 tablespoons sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon floral extract, such as orange blossom, elderflower, lavender, or rose
- Food coloring (optional—use only gel or powdered varieties; liquid-based will throw the meringue off balance)
Preheat oven to 175 degrees and line baking sheets with Silpat mats or parchment paper.
Add eggs and sugar to a clean, 100-percent-grease-free bowl in a bain-marie, and gently whisk. When sugar is dissolved, start mixing at medium speed and gradually increase to high until stiff-peak stage (you can hold your bowl upside down at this point and the meringue will not fall out).
Add in the vanilla and floral essence, and coloring if you’d like. Be careful at this stage not to over-whip!
Place the meringue in a piping bag (a Wilton M1 piping tip is ideal), and pipe on a baking sheet on top of dried violas or sprinkle on some crushed edible petals.
Dehydrate in the oven for an hour and a half to three hours (depending on the size). To prevent from cracking, let the oven cool completely before taking them out.
Here are some more straight-from-the garden recipes:
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