Ghostly meringue cookies

Ingredients

• 3 large egg whites, at room temperature
• 175g caster sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 tsp dried culinary lavender, finely ground
• pinch of fine sea salt

Steps

1. 1

   1. Preheat the oven to 100°C (210°F) and line two baking sheets with parchment paper.

2. 2

   2. Combine egg whites, salt, and cream of tartar in a clean bowl and beat with an electric mixer on medium until soft peaks form, about 3 minutes.

3. 3

   3. With the mixer running on high, add the caster sugar one tablespoon at a time, beating until the meringue is thick, glossy, and holds stiff peaks — rub a little between your fingers; it should feel smooth with no grit.

4. 4

   4. Fold in the vanilla extract and ground lavender gently with a spatula to keep the meringue airy.

5. 5

   5. Transfer the mixture to a piping bag fitted with a large star tip and pipe peaked swirls onto the prepared sheets, spacing them about 3cm apart.

6. 6

   6. Bake for 90 minutes until the meringues lift cleanly from the paper, then turn the oven off and leave them inside with the door closed for at least 1 hour to dry out completely before serving.