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Lemon Meringue Flowers

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    These simple floral meringues are a perfect pick for spring. And with bright bursts of lemon, they taste as sunny as they look.Forming these blooms is a cinch. Don't worry if the petal points look a little messy at first -- the candied peel at the center of each flower will cover any flaws.To package the cookies as a gift, print this grass design onto card stock. Slide it into a cellophane bag, add meringues, and you've got a sweet little package.
    Martha Stewart Living, April 2011
    • Prep Time 20 minutes
    • Total Time 3 hours
    • Yield Makes 40
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    Ingredients

    • 3 large egg whites, room temperature
    • 1/2 teaspoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest
    • Salt
    • 1/4 cup plus 2 tablespoons sugar
    • 40 squares (1/2 inch each) candied lemon peel (1/2 ounce; kingarthurflour.com)

    Directions

    1. Preheat oven to 200 degrees. Whisk egg whites, lemon juice, and a pinch of salt until foamy. Slowly whisk in sugar. Whisk until stiff peaks just begin to form. Fold in lemon zest.
    2. Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe forty 5-petaled 1 1/2-inch flowers onto parchment-lined baking sheets. (For each petal, pipe a small mound of meringue, and drag it into center to form a teardrop shape. Repeat 4 times, working in a circle.) Place a candied lemon square in center of each flower.
    3. Bake until meringues are crisp and lift off parchment easily, 2 to 2 1/2 hours. Let cool.

    Recipe Reviews

    • balluisi
      25 May, 2012

      Could you please tell me the calories per cookie?

    • mimisboys
      23 Apr, 2011

      Click on "expand" at the beginning of the post and you'll see where to click for the grass

    • maryleegrady
      7 Apr, 2011

      Precious package..... everyone loves dasies.... where is the grass design?

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