Blueberry and Orange Salad with Lavender Meringues
An Egyptian salad of lavender, oranges and l oz blueberries, baked in the oven. It's finished with sprig of lavender.
22 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 2 min · 22 min total
- medium
- 1
Preheat the oven to 140°C/275°F/Gas 1. Line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.
- 2
Whisk the egg whites in a large bowl until you have soft peaks. Add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.
- 3
When the meringue is thick and glossy, fold in the lavender flowers. Carefully spoon the meringue into a pastry bag fitted with a 5mm (1/4") round tip. If you don't have a pastry bag, cut a small corner off a ziploc baggie to use instead.
- 4
Pipe as many little meringue buttons onto the baking sheet as you can. Bake at the bottom of the oven for 1.5-2 hours.
- 5
When ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.
- 6
Loosen the segments by using a paring knife between the flesh and the membranes, holding the citrus over a bowl. Arrange the segments onto 4 plates.
- 7
Combine the blueberries with the meringue buttons until evenly distributed and put in a pile in the center of the oranges. The final effect should look like a flower, with the orange slices fanning out to be the petals and the blueberries and meringues in the center. Garnish with a sprig of lavender.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
