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Lemon Meringue Flowers

Recipe photo courtesy of andrew parcell

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.

Source: Martha Stewart Living, April 2011
Total Time Prep Yield



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How would you rate this recipe?
  • gohr
    10 MAR, 2017
    Would a cookie press work with the meringue?
  • mkoaddy
    29 APR, 2014
    Hi, I still don't see where to get the grass design. There is no 'expand' button as far as I can see.
  • hicksojs
    1 JUL, 2012
    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.
  • 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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