Perfumed with floral lavender, these fragile, crispy thin wafers are a delicate cookie to serve alongside creme brulee, pudding, or even pumpkin pie.
- 3⁄4 cup sugar
- 1⁄4 tsp. kosher salt
- 4 egg whites, lightly beaten
- 1⁄4 cup dried lavender
- 4 tbsp. unsalted butter, melted
- 3 tbsp. flour
Heat oven to 350°. In a large bowl, whisk together sugar, salt, and egg whites until smooth. Add lavender, butter, and flour, and mix until evenly combined.
Drop tablespoonfuls of batter onto a silicone mat-lined baking sheet, and using an offset spatula, spread batter into very thin rounds, about 4" in diameter. Bake until golden brown at edges, about 10 minutes. Using the offset spatula, quickly slide rounds off baking sheet while still hot and onto a rolling pin or handle of a wooden spoon to set into a curved shape. Let cool completely and then remove from rolling pin; repeat with remaining batter.