Berry-Yogurt Pavlovas with Chamomile-Lavender Syrup

• 3 large egg whites
• 1/8 teaspoon cream of tartar
• 1 1/4 cups sugar
• 1/2 cup water
• 1 chamomile tea bag
• 1/4 teaspoon dried lavender buds (see Note)
• 1 1/4 cups raspberries
• 3/4 cup blueberries
• 1/2 cup blackberries
• 1 cup 2-percent Greek yogurt

1. Preheat the oven to 250 and position a rack in the lower third.
2. Line a baking sheet with parchment.
3. In a bowl, beat the egg whites with the cream of tartar at medium speed until frothy.
4. Beat in 3/4 cup of the sugar, 1 tablespoon at a time, until the meringue is thick and glossy; scoop into four 4 1/2-inch mounds onto the prepared sheet.
5. Using the back of a spoon, make a well in the center of each mound; bake for 1 hour, until crisp but still chewy inside.
6. Turn off the oven and prop the door open; let cool for 1 hour.
7. Meanwhile, in a saucepan, combine the remaining 1/2 cup of sugar and the water and bring to a boil; remove from the heat.
8. Add the chamomile tea bag and lavender and let stand for 10 minutes.
9. Strain the syrup into a bowl.
10. Let stand until the syrup is cool.
11. In a bowl, gently toss all of the berries with 1/4 cup of the syrup.
12. Top the meringues with the yogurt and berries.
13. Drizzle with the remaining syrup and serve.

egg whites, cream of tartar, sugar, water, dried lavender buds, raspberries, blueberries, blackberries, yogurt

Taken from www.foodandwine.com/recipes/berry-yogurt-pavlovas-chamomile-lavender-syrup (may not work)