Lavender mini meringues

Grind the lavender until fine with a pestle and mortar. Add it to a bowl, along with the sugar. Preheat the oven to 100°C/gas mark ½. Place the egg whites in a clean glass bowl. Whisk with an electric whisk for 2 mins until firm. Very slowly, add the lavender sugar a spoonful at a time, with the whisk on its slowest setting. Whisk for approximately 4 mins until the mixture is stiff and glossy and forms ridged peaks without slipping in the bowl. Transfer the mixture to a piping bag. Pipe 5cm mounds spaced out 5cm away from each other on a baking tray lined with baking paper. Bake in the preheated oven for 50 mins. Turn the oven off, leaving the meringue inside to dry out for 2 hours. Whip the cream into firm peaks in a bowl, then sandwich together the meringues in pairs. Serve.