Sweet Lavender Meringue Ice Cream Cookies

{Stephanie} When I was making the honey-lavender ice cream, I had the idea of making a meringue cookie with the left over egg white from the ice cream recipe. There are so easy to make and a fun way to present the ice cream to guests or just to indulge on your own.

First make your lavender sugar. This can be made in advance and you can make a big batch because it will keep up to 6 months.

Lavender Sugar

  • 1 cup sugar
  • 1 tbsp lavender
  1. In a coffee grinder, grind lavender until fine and dusty.
  2. Put in sugar, mix well.
  3. Once all mix together put back in grinder and grind more until you have fine sugar, about 5 pulses.
  4. Pour into airtight container, keeps for 6 month.

Sweet lavender meringue cookies

  • 3 egg whites
  • 3/4 cup lavender sugar
  • 1/4 tsp cream of tartar
  1. Preheat oven 200ºF
  2. Line cookie sheet with parchment paper
  3. In a bowl of an electric mixer start beating egg whites, once they start to foam, add cream of tartar.
  4. Then add lavender sugar slowly and continue to beat on high-speed.
  5. The meringue is ready when you have stiff peaks and a glossy white color.
  6. Using a pastry bag and a tip, pipe meringue on parchment paper. Use any tip you like to make the shape you want or free form with 2 spoons if you do not have pastry bag.
  7. Sprinkle with a bit a lavender sugar if you desire a stronger taste.
  8. Put in oven for about 1 1/2 hrs to 2 hrs. Once done, turn off the oven, put a wooden spoon in the door and let the meringues cool down in the oven for about 1 hr.

Cookie assembly

Take ice cream out, let soften a little bit.

With a small ice cream scoop, scoop out ice cream and put on one of the meringue cookie.

Put the second one on top and press just a little but not too hard or the meringue will break.