Ingredients:

  • 4 large egg whites, at room temperature (120 ml)
  • ⅛ teaspoon cream of tartar
  • 1 cup granulated sugar (200g)
  • 1 teaspoon dried culinary lavender (3g)
  • 2 cups fresh blackberries (300g)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon water (15 ml)
  • 1 ½ cups heavy cream, chilled (360 ml)
  • 2 tablespoons powdered sugar (15g)
  • ½ teaspoon vanilla extract (2.5 ml)

Instructions:

  1. Whisk egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar, whisking until stiff, glossy peaks form.
  3. Gently fold in dried lavender.
  4. Transfer meringue to a piping bag (optional) or spoon onto baking sheets lined with parchment paper.
  5. Rest the piped meringue for 1 hour before baking
  6. Bake at a low temperature until crisp and dry.
  7. Allow to cool completely on the baking sheets.
  8. Combine blackberries, sugar, lemon juice, and water in a saucepan.
  9. Bring to a simmer over medium heat, stirring occasionally.
  10. Reduce heat and simmer until the berries have broken down and the compote has thickened slightly.
  11. Remove from heat and let cool completely.
  12. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip!
  13. Gently crush some of the meringues into smaller pieces.
  14. Layer crushed meringue, blackberry compote, and whipped cream in individual glasses or bowls.
  15. Garnish with whole blackberries and a sprig of fresh lavender (optional).