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

Introduction

These Floral Lavender Meringue Clouds are delicate, crisp treats infused with the subtle floral notes of lavender. Paired with honeyed crème fraîche and adorned with pressed pansies, they make an elegant dessert perfect for special occasions or afternoon tea.

Ingredients

• 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
• 1 cup crème fraîche (or heavy whipping cream)
• 2 tbsp wildflower honey
• 1/2 tsp lemon zest
• 12–15 organic edible pansies or violas
• 1 large egg white (for brushing pansies)
• 1 tbsp superfine sugar (for dusting pansies)
• 1 tsp fresh lavender leaves (for garnish)
• Honey, 1 drop per meringue disc (for garnish)

Instructions

1. Step 1: Place clean, dry pansies between two sheets of parchment paper and press under a heavy book for 30 minutes to gently flatten.
2. Step 2: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
3. Step 3: Beat the egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, whisking on high speed until stiff, glossy peaks form.
4. Step 4: Gently fold in the ground lavender and vanilla extract.
5. Step 5: Pipe or spoon the meringue into flat 3-inch discs on the prepared baking sheets, smoothing the tops with an offset spatula.
6. Step 6: Place a pressed pansy in the center of each disc. Lightly brush the petals with egg white and sprinkle with superfine sugar to secure them.
7. Step 7: Bake for 90 minutes. Then turn off the oven and allow the meringue discs to dry inside for at least 3 hours or overnight until they are crisp.
8. Step 8: Whisk together the crème fraîche, honey, and lemon zest until light and billowy.
9. Step 9: Serve by dolloping the honeyed crème fraîche onto plates and topping with a meringue disc, or sandwich two discs with the cream in between.
10. Step 10: Garnish each serving with a tiny drop of honey and a fresh lavender leaf before serving.

Tips & Variations

• For a richer cream, use heavy whipping cream instead of crème fraîche and whip it to soft peaks.
• If you don’t have superfine sugar, pulse regular granulated sugar in a food processor briefly to achieve a finer texture.
• Experiment with other edible flowers like violets or rose petals for different floral accents.
• To intensify the lavender flavor, lightly infuse the cream with lavender buds before whisking it with honey and lemon zest.

Storage

Store the baked meringue discs in an airtight container at room temperature to keep them crisp, ideally for up to 3 days. Keep the honeyed crème fraîche refrigerated separately and use within 2 days. Assemble just before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lavender meringue discs ahead of time?

Yes, you can bake and dry the meringue discs up to two days in advance. Store them in an airtight container to keep them crisp until you are ready to serve.

What can I substitute for crème fraîche?

If crème fraîche is unavailable, you can use heavy whipping cream, lightly whipped, or Greek yogurt thinned slightly with cream as an alternative for the honeyed cream topping.

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

Print Recipe

★★★★★

4.7 from 135 reviews

Delightfully delicate Floral Lavender Meringue Clouds feature crisp, airy meringue discs infused with culinary lavender and adorned with pressed pansies. Paired with a luscious honeyed crème fraîche, this elegant dessert offers a fragrant and visually stunning treat perfect for special occasions or tea time.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 5 hours (including drying time)
• Yield: 12–15 meringue discs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Flowers: Place clean, dry pansies between two sheets of parchment paper and press under a heavy book for 30 minutes to gently flatten, preparing them for decoration.
2. Prepare Oven and Sheets: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper for baking the meringue discs.
3. Make the Meringue: Beat the 4 egg whites together with cream of tartar until soft peaks form. Gradually add superfine sugar one tablespoon at a time while whisking on high speed until stiff, glossy peaks develop. This creates the meringue’s structure and shine.
4. Flavor and Fold: Gently fold in the finely ground dried lavender buds and vanilla extract into the meringue, ensuring even distribution without deflating the mixture.
5. Form Meringue Discs: Pipe or spoon the meringue onto the prepared baking sheets into flat 3-inch discs. Smooth the tops gently using an offset spatula to create an even surface.
6. Decorate with Pansies: Place a pressed pansy in the center of each meringue disc. Lightly brush the petals with the reserved egg white and sprinkle superfine sugar over them to help secure the flowers in place during baking.
7. Bake: Bake the meringue discs for 90 minutes at 225°F (110°C). After baking, turn off the oven but leave the meringues inside to dry thoroughly for at least 3 hours or overnight until crisp on the outside.
8. Prepare Honeyed Crème Fraîche: In a bowl, whisk together the crème fraîche, wildflower honey, and lemon zest until light and billowy, creating a smooth and flavorful cream to complement the meringues.
9. Serve: To serve, dollop the honeyed crème fraîche onto plates and top with one meringue disc, or sandwich two discs with the cream in between for an elegant presentation.
10. Garnish: Finish each serving with a tiny drop of honey on the meringue and a fresh lavender leaf to enhance the floral aroma and visual appeal.

Notes

• Ensure egg whites are at room temperature for better volume when whipping meringue.
• Use organic, edible flowers to guarantee safety for consumption.
• If crème fraîche is not available, heavy whipping cream is an excellent substitute.
• Allow meringues to dry completely in the oven for a crisp texture; under-drying may lead to chewy centers.
• Handle pressed pansies gently to avoid breaking petals before baking.

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