Instructions

• In a microwave safe bowl, heat the cream until just bubbling around the edges – about 2 mins. Add in the lavender flowers, stir and allow to cool for about 10 minutes. Cover and move to the fridge to cool overnight.
• Next, make the meringues. Preheat oven to 250°F. Set up 2 baking sheets with parchment. Draw 4-inch circles on the parchment and turn the sheets of parchment over. You’ll be using these guidelines for the nests and you don’t want to build the meringue nests on the ink. Spray the parchment with nonstick spray.
• Mix the sugar and cornstarch together. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar mixture, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks.
• Whisk in the Vanilla Extract with a few rotations. Remove the bowl from the stand and remove the whisk. Sprinkle the vinegar over the top of the meringue. Use a rubber spatula, gently fold in.
• Bake for 45 mins or until the exterior is dry and the nests sound hollow. They should not brown. If you see browning during the baking process, reduce the heat by 25°F.
• When ready to serve, make the whipped cream. Strain the lavender from the cream into a clean bowl. Add the sugar and beat until light and fluffy.
• Allow to cool completely and then fill with cream, fruit and Easter treats. Both the meringue nests and steeped cream can be made up to 4 days in advance. Don’t whip the cream and assemble until ready to serve.