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.

  • Prep:
  • 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
  • Salt
  • 1/4 cup plus 2 tablespoons sugar
  • 40 squares (1/2 inch each) candied lemon peel (1/2 ounce)


  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.

Cook's Notes

Meringues can be stored in an airtight container for up to 3 days.


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