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Preheat oven to 185 degrees.
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Line 2 cookie sheets with parchment paper.
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Beat egg whites and cream of tartar until frothy.
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Add powdered sugar and salt and beat on high until stiff peaks form when you remove the beater.
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Place the egg white mixture into a large ziploc bag, or a piping bag, and cut of the end.
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Pipe 3 in rounds, about 2 inches apart.
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Bake at 185 degrees for 20 minutes.
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Turn off oven and allow to cool in the oven for 30 minutes.
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Remove from oven and allow to cool completely.
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Using a spatula, gently remove meringues and place on the serving plate.
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Or if serving later, store in an airtight container in your refrigerator for up to 2 days.
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Dice strawberries and sprinkle sugar on top.
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Place on top of meringues.
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Beat honey, whipped cream and lavender on high until stiff peaks form.
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Spoon on top of strawberries.
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Garnish with lavender flowers if desired.
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Serve immediately