Piped Spring Flowers
Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.
- Yield: Makes about 24
Source: Martha Stewart Living, April 2009
- 2 teaspoons meringue powder
- 1/2 cup confectioners' sugar, plus more if needed
- 1 teaspoon water, plus more as needed
Whisk together meringue powder, sugar, and 1 teaspoon water in a small bowl until smooth. (The icing must be very thick for the details on the flowers to show. If icing is loose, add more sugar.) Transfer to a pastry bag fitted with a small petal tip.
Cut twenty-four 2-inch squares of wax paper. Working with one at a time, hold the piping bag at a 45-degree angle to the paper with the tip's wide end pointed away and slightly to the left. Move the tip 1/8 inch forward and back again while pivoting to the right to create a ruffled petal. Make four or five petals per flower, overlapping each petal slightly and rotating the paper as you pipe. Switch to a small plain round tip; pipe a dot in the center of each bloom. Let flowers dry overnight. Carefully remove flowers from paper with an offset spatula.