Blueberry and Orange Salad With Lavender Meringues

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   ["Preheat the oven to 140C/275F/Gas 1.", "Line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.", "Whisk the egg whites in a large bowl until you have soft peaks.", "Add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.", "When the meringue is thick and glossy, fold in the lavender flowers.", "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.", "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.", "When ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.", "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.", "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.", "Garnish with a sprig of lavender."]

* Per serving · 4 servings · Values may vary.