Lavender Clementine Meringues

by Lauren


I’ve been holding out on you. We used the left over lavender sugar from the Blueberry Lavender Cake to create something else wonderfully light and sweet. These little guys clock in at maybe 20 calories each…maybe less. Egg whites, sugar, vanilla and zest — voila, Clementine Lavender Meringues!


We were so excited to finally have a Kitchen Aid that the first thing we made with it in the LYK was whipped egg whites. I have a feeling this would have taken centuries and absurdly sore arms to accomplish without the Ice Man…or is his name Big Blue? Someone help Chrissy make a decision!


If you do nothing else this week, make lavender sugar. So simple and it adds that “Hm, what is that wonderful taste left lingering in my mouth?” feeling.  You feel me? Cool, because lavender is not just for tea anymore, it’s also very classy to bake with.


With that said, you may want to halve this recipe or make bigger cookies because frankly, what we made could have fed an army. We made an inappropriate amount of mini meringues (60+).  Good thing we were able to bring them to our friend Tijana’s bachelorette party this weekend!


Our meringues came out in an off white color with shimmery pearly effect. That’s probably not how they are supposed to look, as far as I know they should have been white but they were so pretty! I didn’t mind one bit that our lovely oven perhaps created that effect by slightly burning them.


They are so cute. I just want to pinch their little cheekies!

Crisp and light as a feather.

Melt in your mouth scrumptious.

One bite wonders.

Shall I go on? I’ll spare you but trust me, they are good!


Lavender Clementine Meringues

Adapted from Joy the Baker


2 large egg whites

pinch of salt

2/3 cups lavender sugar

1 teaspoon clementine zest

1 teaspoon pure vanilla extract


Preheat oven to 200 degrees F.  Line two baking sheets with parchment paper or Silpats.

Place the egg whites in the bowl of an electric stand mixer with the whisk attachment.  Beat egg whites, on medium speed, until foamy.  Add the salt and increase speed to medium-high and sprinkle in the sugar.  Beat until you see stiff peeks.

Fold in the lemon zest and vanilla.  Spoon into a piping bag with a wide star tip.  Pipe about a teaspoon of meringue onto the baking sheet to create mini meringues.  Continue until it is all gone.

Bake for 2 hours. Let cool for 10 minutes.

From the Little Yellow Kitchen,


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14 Comments to “Lavender Clementine Meringues”

  1. I will have to give the recipes to my roommate- she loves lavender- she just never knows what to use it in!!

  2. These are adorable! What a creative flavor combination!

  3. So pretty and FUN! Lavender sugar sounds delicious!

  4. How cute! mmmm I may just have to try lavender sugar.. OKAY you convinced me :)

  5. Lauren

    This is perfect then…Let me know how it goes!

  6. Lauren
  7. yayyyyy i made the blog

  8. Lauren

    And You finally commented on the blog! 😀

  9. Lauren

    haha well that wasn’t very hard! I hope you like it!

  10. Hi Ladies,
    What a great combo of flavors. Really quite elegant.

    Is there a time frame for the lavendar and sugar to sit and become acquainted?

  11. These are gorgeous! I have never made meringues before, but these are simply beautiful. Glad that they were a hit at the shower!

  12. Ive never used lavender before. These meringues are beautiful!

  13. Lauren

    Thank you! They are just as tasty as they are cute :)

  14. Lauren

    Some recipes said to bundle it and leave it in a jar over night then remove it but I simply ground it up in a spice grinder and and added it to the sugar. Voila! No need for the over night step if you as me!