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

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★★★★★

4.7 from 119 reviews

Delight in these elegant Floral Lavender Meringue Clouds featuring crisp lavender-infused meringue discs embedded with delicate pressed edible pansies. Paired with a luscious honeyed crème fraîche lightly tinted with lemon zest, this dessert offers a whimsical combination of floral aromas and creamy sweetness, perfect for a sophisticated teatime or special occasion treat.

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 Flowers: Place clean, dry pansies between two sheets of parchment paper and press using a heavy book for 30 minutes to gently flatten the petals, preparing them for embedding into the meringue.
  2. Prepare Oven and Baking Sheets: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking of the meringue discs.
  3. Whip the Egg Whites: Beat the egg whites with cream of tartar until soft peaks form, which stabilizes the meringue and helps achieve volume.
  4. Add Sugar Gradually: Gradually add superfine sugar one tablespoon at a time while whisking at high speed to develop stiff, glossy peaks essential for a crisp meringue texture.
  5. Incorporate Flavorings: Gently fold in the finely ground lavender and vanilla extract, ensuring even distribution without deflating the meringue.
  6. Shape the Meringue Discs: Pipe or spoon the meringue into flat 3-inch discs on the prepared baking sheets, smoothing the tops with an offset spatula for uniform appearance.
  7. Add Pressed Flowers: Place one pressed pansy in the center of each disc, then lightly brush the petals with egg white and dust with superfine sugar to adhere the flower securely.
  8. Bake the Meringues: Bake for 90 minutes at low heat to dry out the meringue slowly without browning, resulting in a crisp exterior and tender interior.
  9. Dry Overnight: After baking, turn off the oven and allow the meringue discs to dry inside for at least 3 hours or preferably overnight, ensuring maximum crispness.
  10. Whip the Honeyed Crème Fraîche: Whisk together crème fraîche, wildflower honey, and lemon zest until light and billowy, creating a sweet and tangy creamy accompaniment.
  11. Assemble and Serve: Either dollop the honeyed crème fraîche onto serving plates and top with a meringue disc or sandwich two meringue discs with the cream between them.
  12. Garnish: Add a tiny drop of honey and a fresh lavender leaf on top of each assembled meringue cloud for an elegant finishing touch before serving.

Notes

  • Use room temperature egg whites to achieve better volume when whipping.
  • Ensure lavender buds are finely ground to avoid bits in the meringue texture.
  • Pressing flowers ahead of time is essential for embedding and preserving delicate petals on the meringue.
  • The low baking temperature and long drying time ensure meringues are crispy without browning.
  • Crème fraîche can be substituted with heavy whipping cream if unavailable, but crème fraîche adds a subtle tanginess.
  • Store baked meringue discs in an airtight container in a cool, dry place to maintain crispness.

Keywords: lavender meringue, edible flowers dessert, floral meringue, honeyed crème fraîche, pressed pansies, elegant dessert, spring dessert

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