Duff Goldman, host of Food Network's "Buddy Vs. Duff," shows you how to make easy and elegant lavender meringues. Serve with your favorite sorbet—Duff likes honeydew.


  • 5 large egg whites
  • 1 ¾ cups granulated sugar
  • Finely chopped freshly dried lavender
  • Pinch salt
  • Crushed pink peppercorns
  • Sorbet, for serving (optional)


Serves: 10 to 12


Preheat the oven to 180˚F.

In a standing mixer fitted with a whisk attachment, beat egg whites and sugar until stiff peaks form. Just at the end, add a pinch of fresh dried lavender and the salt. 

Transfer the meringue mixture to a piping bag fitted with a large plain tip, preferably size 7. On a parchment paper-lined baking sheet, pipe 2-inch donut-shaped meringues or meringue "coins" using a 2-inch circle stencil. Sprinkle the "coins" with some lavender and pink peppercorns. 

Bake the meringues until dry without letting them color, at least 5 hours.

Serve with your favorite sorbet.