1. Layer powdered sugar, blanched almond flour, and lavender in a food processor or a mini prep fitted with a metal blade. 2. Pulse until the mixture looks like fine meal. This takes about 15 seconds or 8 pulses. 3. Using a stand or handheld mixer, whip the egg whites with the cream of tartar on medium speed until they look frothy and no egg white liquid remains. They will still have a yellowish cast and no structure. 4. With the mixer running, add the sugar slowly. Once the sugar is added, turn the mixer on to medium-high speed.
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