Heat the oven to 120C, 100C fan.
First, place the blueberries in a medium pan with 1 tablespoon of water,1 tablespoon of the honey and the petals from the lavender heads. Set the pan over a medium heat and bring the mixture up to the simmer. Cook the blueberries for 3–4 minutes, or until they are just beginning to soften and collapse. Remove the fruit compote from the heat and allow it to cool, then transfer to the fridge to chill.
To make the meringue, place the egg whites in a large clean bowl and whisk with a hand held electric whisk until they form soft peaks. You can also do this in a stand mixer with a whisk attachment if you prefer. Keeping the whisk running, add a large spoonful of sugar at a time until all the sugar is incorporated. Continue whisking for a further 6 to 8 minutes, until the meringue is thick, pale, smooth and glossy.
Lightly grease a sheet of baking parchment and lay it on a large baking tray, about 30 x 30cm. Spoon the meringue onto the parchment, aiming for 5 or 6 evenly sized dollops. Spoon a little blueberry compote onto each meringue and swirl it gently with the tip of a knife to create a marbled effect. Bake for 1 hour 30 minutes.
When you're ready to serve, whip the cream with the remaining honey until it holds soft peaks. Roughly crumble 3 or 4 meringues into the cream and spoon in the compote. Use a large spoon to fold the mixture together. Don't overmix or you'll lose that lovely marbled effect.
Spoon the mess into glasses or bowls and top with any remaining compote and a few lavender petals to garnish.
