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. ---------------------------------------------------------------------------
Nutrition
Ingredients
