Not only does lavender smell good, it tastes good too! This sweet, fragrant plant, with notes of citrus that typically flowers in June and July, is a unique addition to desserts like pies, cakes and other delicacies. It’s the perfect dessert to wow your friends and family! Make use of your aquafaba (the leftover liquid in your can of chickpeas) and take your meringues to the next level with this recipe.

Ingredients:

1/2 cup unsweetened aquafaba

3/8 cup sugar

1/4 tsp cream of tartar

1/2 tsp vanilla extract

1 tbsp dried culinary lavender

Instructions:

Grind up your lavender until it becomes a fine powder and mix in with your sugar.

Grab your mixer and add in vanilla, cream of tartar and aquafaba. Mix these ingredients together at medium-high in your mixer. Once mixture starts to foam, begin adding in sugar/lavender combo one tbsp at a time and switch mixer to higher speed. You just don’t want the contents to splatter!

Keep whipping in your mixer for 5-10 minutes and scrape the sides occasionally to make sure everything gets mixed in, especially the sugar.

You concoction will be ready once you see stiff peaks begin to form and the mixture adheres to the whisk without falling off.

Preheat the oven to 200 degrees. While oven is preheating, line a baking pan with parchment paper. Pro Tip: To make parchment paper stick better, place a dab of meringue mixture to the four corners of the pan.

Using a piping bag filled with meringue mixture, form circular meringues. This recipe should yield approximately 35 meringues, so you may need two baking pans lined with parchment paper. Once oven is preheated, place baking pan(s) in middle of oven rack.

Bake for 40-50 minutes, rotating pan(s) at the halfway point. Once done baking, let cool and (once cooled) lift parchment paper to better remove meringues from parchment paper.

Meringues are best served the day of, but if kept in a cool, dry place, will keep for several days.

Recipe curated by TheVeSpot contributor Christian A.