Ghostly meringue cookies

Ingredients

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

Steps

1. 1

   1. Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.

2. 2

   2. Beat the egg whites and salt with a stand or hand mixer on medium speed until foamy, then add the cream of tartar and increase to high, beating until soft peaks form.

3. 3

   3. Add the caster sugar one tablespoon at a time, beating continuously until the meringue is stiff, glossy, and the sugar is fully dissolved — rub a little between your fingers to check.

4. 4

   4. Fold in the vanilla extract and ground lavender gently with a spatula, then transfer the meringue to a piping bag fitted with a large star tip.

5. 5

   5. Pipe peaked swirl mounds about 1.5 inches wide onto the prepared sheets, spacing them an inch apart.

6. 6

   6. Bake for 90 minutes, then turn off the oven and leave the meringues inside for at least one hour or overnight until completely dry and crisp.