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.

Lavender Honey Ice Cream

{Stephanie} The inspiration for this recipe came to me while I was watching the movie It’s Complicated, when Meryl Streep makes her lavender-honey ice cream. Of course, the idea only came after spending countless hours daydreaming of her fabulous kitchen (I want her marble countertops!) and her even more beautiful bakery. The movie’s california inspired bakery is big and spacious, white and warm… basically designed just the way I would have mine! A girl can dream…

This yummy ice cream is also the perfect transition between our featured flavours for the month of May – flowers – and the month of June which showcases all things honey.

Please note that this recipe is made using an ice cream maker (mine is a Cuisinart) so make sure that before starting the process, you put the bowl in the freezer, ready to make your ice cream.

Making: 3hrs. Count another 3hrs for freezing.

Quantity: about 2 liters.

Lavender-honey ice cream

  • 2 cups whole milk
  • 1 1/2 cup cooking cream (35%)
  • 1/2 cup sugar
  • 1/3 cup mild honey
  • 1/4 cup dried edible lavender flowers
  • 3 large egg yolks
  • 1/8 teaspoon salt
  1. Bring milk, cream, honey, and lavender just to a boil in heavy saucepan over moderate heat for 8-10 minutes, until mixture thickens slightly, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  2. Pour cream mixture through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Return mixture to  saucepan and heat over moderate heat until hot.
  3. Whisk together eggs yolks, sugar and salt until light and fluffy (3-5 min), then add 1 cup of hot cream mixture into the eggs in a slow stream, whisking. Pour back egg mixture into  remaining hot cream mixture in saucepan and cook over  moderately low heat, stirring constantly with a wooden spoon, until thick enough  to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  4. Pour custard through sieve into cleaned bowl and let cool.
  5. Once cooled pour into the ice cream maker bowl and start the machine. Let machine work for about 20 to 25 minutes.
  6. Put ice cream bowl in the freezer, covered, until cold, at least 3 hours.

For presentation, add a teaspoon of honey and sprinkle with lavender!

*If you live in Quebec, we strongly suggest using a high quality bio honey like . It’s local, eco-responsible and soooooo good.

We will share another great recipe next week using this ice cream and lavender meringue! Visit us in a few days.

Happy Sweet Remedy!

Mother’s Day Lavender Sangria

Because Mother’s Day is just around the corner, flowers are our special ingredient this month and I was truly inspired from my vacation in Spain here’s the perfect Rosé Lavender Sangria!

We often enjoy playing with the traditional Spanish red Sangria by doing a white version with peaches, adding pommegrenade seeds and even using sparkling wine or cider in our different concoctions! For this special cocktail you will need:

  • 1 bottle Rosé wine
  • 1 1/2 cup white cranberry juice
  • 1 bottle Club Soda
  • 1 large orange
  • 1 lemon
  • 1 cup of raspberries or strawberries
  • Lavender syrup (1 cup sugar, 1 cup water, 2 tbsp dried lavender)

* For the lavender syrup, bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender and remove from heat. Let cool completely and strain out lavender. Refrigerate until ready to serve. {Recipe from Martha Stewart }.

Step by step

Makes 1 large pitcher (+/- 6 glasses).

  1. Make the lavender syrup (see instructions above).
  2. Cut orange and lemon in wedges.
  3. In a large pitcher, combine orange, lemon, wine, juice and half of the lavender syrup. Try it and add more lavender syrup to taste. (You can refrigerate the rest for up to a month).
  4. At this point, you can also add 2-3 shots of gin or triple sec.
  5. Mix everything together and refrigerate until cold. (It gets better the longer it’s macerated!)
  6. Pour mixture on ice and add berries.
  7. Top off with desired amount of soda just before serving!

If you like your Sangria or the sweeter side, replace soda by Ginger Ale!

As for the choice of wine, the opinion differs but the main stream suggest a dry wine. We say, pick one that you like and enjoy!