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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	6			10.575	2.6438	0.2115	0.027000000000000003
blueberry		cups		-	-	-	-
lavender	8			-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
caster sugar	115	cup		-	-	-	-
lavender flower	5	tsp		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.