Step 1

Heat oven to 110°C (90°C fan) mark ¼. Line a baking tray with baking  parchment. Draw 8 circles measuring 9cm (3½in), spaced well apart, on the  baking parchment. Turn it over so the ink is underneath. With a pestle and  mortar, finely grind the lavender. Set aside.

Step 2

In a large bowl, whisk the egg whites on a slow speed until foamy. Increase the speed and whisk until stiff peaks form. Gradually add caster sugar, 1heaped tbsp at a time, whisking back up to stiff peaks after each addition. When all the sugar is incorporated and the mixture is thick and glossy, whisk in the ground  lavender. If colouring your meringues, add food colouring a drop at a time to  reach a pale lilac colour. Spoon into a large piping bag fitted with a 1cm (½in) star nozzle.

Step 3

Pipe meringue on to the circles in a flat round shape, then build up the sides to form a nest by piping again around the edge of the circle. Transfer to the bottom shelf of the oven. Bake for 1hr 30min until firm and set underneath. Switch off oven and leave inside to cool.