Blueberry And Orange Salad With Lavender Meringues

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 6 oranges
• l2oz/3 cups blueberries
• 8 fresh lavender, sprigs
• 2 egg whites
• 115 g/ 4oz/1/2 cup caster sugar
• 5 ml/ 1 tsp fresh lavender flowers

Recipe

• 1 preheat the oven to 140°c/275°f/gas 1.
• 2 line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.
• 3 whisk the egg whites in a large bowl until you have soft peaks.
• 4 add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.
• 5 when the meringue is thick and glossy, fold in the lavender flowers.
• 6 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.
• 7 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.
• 8 when ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.
• 9 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.
• 10 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.
• 11 garnish with a sprig of lavender.