The Whisper of Lavender
This recipe is a delightful, airy meringue tartlet with a velvety chocolate ganache center, infused with the essence of lavender. It offers both an advanced and simple method, while also providing substitutions for vegans or those with dietary restrictions. The combination of sweet and slightly bitter flavors creates a harmonious balance in this delicate dessert.
Allergens
Egg, Dairy
Ingredients
- 6 egg whites 1 cup sugar 1 teaspoon dried lavender flowers, crushed 8 oz dark chocolate, finely chopped 1 cup heavy cream 1 tablespoon unsalted butter
Instructions
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper and draw circles, spaced evenly apart, for 4 tartlets using a pastry bag without a tip.
- In a clean, grease free bowl, whisk egg whites until soft peaks form. Gradually add sugar while continuously whisking, then mix in crushed lavender.
- Carefully spoon the meringue mixture into each circle on the parchment paper, creating a nest shape.
- Bake for 1 hour and 15 minutes, or until meringues are firm to the touch and easily lift off the paper.
- In a saucepan, heat heavy cream until simmering. Pour over chopped chocolate and let sit for a minute before stirring gently until smooth. Add butter and continue stirring until fully incorporated.
- Allow ganache to cool slightly while meringue nests cool completely on a wire rack.
- Once ganache has thickened, spoon it into the hollowed center of each meringue nest, creating a small mountain peak.
Chef’s Insight
The combination of sweet and slightly bitter flavors creates a harmonious balance in this delicate dessert.
Notes
This recipe requires a clean, grease-free environment for whipping egg whites.