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.
Photography: andrew parcell
Martha Stewart Living, April 2011
- Prep Time 20 minutes
- Total Time 3 hours
Yield Makes 40
- 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; <a href="http://kingarthurflour.com" target="_"blank"">kingarthurflour.com</a>)
- 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.
Meringues can be stored in an airtight container for up to 3 days.
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