Lavender Cloud Cookies
- 2 egg whites
- 3/4 cup white sugar
- 1 Tbsp. dried Lavender
- 1/2 tsp. vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup chopped crystalized ginger or 1/4 cup chopped dried cranberries
Preheat oven to 350°F.
Beat egg whites until stiff.
Add sugar gradually, while still beating on high.
Finely grind the Lavender. (I use a clean coffee grinder)
Tip the meringue base into a medium bowl and gently fold in the Lavender, vanilla, chocolate and ginger/cranberries. Do not overmix.
Drop by small teaspoons onta a cookie sheet lined with parchment paper.
Place in oven and immediately turn the heat OFF.
Leave overnight, then store in airtight tin.
Makes approx. 30.