Print

Floral Lavender Meringue Clouds with Honeyed Crème Fraîche and Pressed Pansies Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

Delicate and floral Lavender Meringue Clouds paired with honeyed crème fraîche and adorned with pressed edible pansies, creating an elegant and visually stunning dessert perfect for special occasions or afternoon tea.

Ingredients

Scale

Lavender Meringue

  • 4 large egg whites, room temperature
  • 1 cup superfine sugar
  • 1/2 tsp cream of tartar
  • 1 tsp dried culinary lavender buds, finely ground
  • 1/2 tsp vanilla extract

Honeyed Crème Fraîche

  • 1 cup crème fraîche (or heavy whipping cream)
  • 2 tbsp wildflower honey
  • 1/2 tsp lemon zest

Pressed Flower Layer

  • 12–15 organic edible pansies or violas
  • 1 large egg white (for brushing)
  • 1 tbsp superfine sugar (for dusting)

Garnish

  • 1 tsp fresh lavender leaves
  • 1 drop honey per disc

Instructions

  1. Press the Pansies: Place clean, dry pansies between two sheets of parchment paper and press them under a heavy book for 30 minutes to gently flatten and prepare for decoration.
  2. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking during baking.
  3. Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form, which helps stabilize the meringue.
  4. Add Sugar Gradually: Slowly add superfine sugar one tablespoon at a time while whisking on high speed until the mixture forms stiff, glossy peaks, ensuring a smooth and stable meringue.
  5. Fold in Flavorings: Gently fold in the finely ground lavender and vanilla extract to infuse the meringue with subtle floral and aromatic notes without deflating the mixture.
  6. Shape Meringue Discs: Pipe or spoon the meringue onto the prepared baking sheets in flat 3-inch discs, smoothing the tops with an offset spatula for an even shape.
  7. Decorate with Pressed Pansies: Place a pressed pansy in the center of each disc, brush the petals lightly with egg white, and sprinkle with superfine sugar to secure the flowers to the meringue.
  8. Bake the Meringues: Bake the discs for 90 minutes at 225°F (110°C). After baking, turn off the oven and let the meringues dry inside for at least 3 hours or preferably overnight until crisp and dry to the touch.
  9. Prepare Honeyed Crème Fraîche: Whisk together crème fraîche, wildflower honey, and lemon zest until light and billowy, creating a sweet and tangy accompaniment.
  10. Serve: To serve, dollop the honeyed crème fraîche on a plate and top with a meringue disc, or sandwich two discs with cream between them. Garnish each serving with a tiny drop of honey and a fresh lavender leaf for a beautiful finish.

Notes

  • Use room temperature egg whites to ensure they whip to their fullest volume.
  • Do not open the oven door during baking or drying to prevent cracks in the meringue.
  • You can substitute crème fraîche with heavy whipping cream if desired.
  • Ensure pansies used are organic and specifically edible as some flowers may be treated with pesticides.
  • Meringues can be stored in an airtight container for up to 3 days but are best enjoyed fresh.

Keywords: lavender meringue, floral dessert, pressed pansies, crème fraîche, honeyed cream, elegant desserts, edible flowers, French dessert

Find it online: https://kitchenwithkai.com/floral-lavender-meringue-clouds-with-honeyed-creme-fraiche-and-pressed-pansies-recipe/