Lemon Meringue Flowers
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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
-
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.
Cook's Note
Meringues can be stored in an airtight container for up to 3 days.
I made these and some turned out better than others because of cooking time. You didn't list a cooking time, only that they should be crisp. I made them yesterday for a 4th of July party and used mini M&M's (red, white and blue) for the center instead of candied lemon. One comment...if it's hot outside, they must be covered or they will get sticky right away.
Could you please tell me the calories per cookie?
Click on "expand" at the beginning of the post and you'll see where to click for the grass
Precious package..... everyone loves dasies.... where is the grass design?