Lemon Meringue Flowers
These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.
- Total Time:
- Yield: Makes 40
Photography: andrew parcell
Source: Martha Stewart Living, April 2011
- 3 large egg whites, room temperature
- 1/2 teaspoon fresh lemon juice, plus 2 teaspoons finely grated lemon zest
- 1/4 cup plus 2 tablespoons sugar
- 40 squares (1/2 inch each) candied lemon peel (1/2 ounce)
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.
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.
Bake until meringues are crisp and lift off parchment easily, 2 to 2 1/2 hours. Let cool.