Chocolate Lavender Kisses

Chocolate Lavender Kisses Meringue is the secret to these sweet fudgy lavender- scented cookies. Easy, quick and delicious, these are a perfect homemade gift for the holiday season. For a festive touch, place kisses in small cellophane bag and tie with a bow. Your friends and family will cherish this sweet expression of your love! Recipe 4 egg whites (at room temperature) 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract Pinch of salt 3/4 cup lavender sugar* 3/4 cup unsweetened cocoa powder *Note: To make lavender sugar, combine 1 cup of granulated sugar with 1 tablespoon culinary lavender buds. Place in food processor and blend into a fine powder. Preheat oven to 200 degrees F and place the rack in the center of your oven. Line baking sheets with parchment paper or aluminum foil. Beat 4 egg whites in a large mixing bowl with cream of tartar, vanilla and pinch of salt until foamy. Take 2 tablespoons of the lavender sugar and sift together with cocoa and set aside. Add remaining lavender sugar – 1 tablespoon at a time - to the egg white mixture. Beat well after each addition making sure the sugar is dissolved. Continue to beat until mixture is glossy and makes stiff peaks. Sift the cocoa/sugar mixture over the meringue. Using a spatula, fold in the cocoa mixture gently just until it is blended. Spoon the meringue mixture into a pastry bag fitted with a ½ inch star tip. Place 1 inch meringue kisses onto cookie sheets lined with parchment paper or aluminum foil. (I used a gallon-sized reclosable storage bag and cut off ½ inch of the corner to make an impromptu pastry bag. Alternatively, drop the meringue by tablespoon on to your baking sheet.) Bake the meringues for 1 ½ hours. The meringues are done when they are crisp and firm to the touch. Turn off the oven and leave the meringues in the oven for another hour to finish drying. Store lightly covered in a dry place. Makes 75 meringues. Special Notes for Success: Be sure eggs are room temperature. Separate each egg using the shell, not fingers or plastic separator gadgets. Any residual oil will keep the egg whites from becoming stiff. Use only glass or metal mixer bowls for the same reason and be sure the bowl is absolutely clean and dry. Do not over mix the cocoa step because it will break down the air bubbles and the kisses will be puddles. Recipe developed by Kathy Gehrt of Discover Lavender.