Preheat oven to 130°C and line a baking tray with paper.
Grind lavender flowers in a mortar and pestle until fragrant.
Whisk egg whites in a large bowl until stiff peaks form.
Gradually whisk in caster sugar until mixture is thick and glossy.
Whisk in one tablespoon of ground lavender flowers.
Add food colouring drops until the mixture is pale mauve.
Pipe 32 swirls onto the baking tray using a piping bag.
Bake at 100°C for two hours then leave to cool in the oven.
Whip double cream with icing sugar until soft peaks form.
Sandwich the cream between two meringue bases and serve.