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.



Ingredient Checklist


Instructions Checklist
  • 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 pastrybag fitted with a 1/2-inch plainround tip. Pipe forty 5-petaled1 1/2-inch flowers onto parchment-linedbaking sheets. (For eachpetal, pipe a small mound ofmeringue, and drag it into centerto form a teardrop shape. Repeat4 times, working in a circle.)Place a candied lemon squarein center of each flower.

  • Bake until meringues arecrisp and lift off parchmenteasily, 2 to 2 1/2 hours. Let cool.

Reviews (6)

27 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
Would a cookie press work with the meringue?
Rating: Unrated
Hi, I still don't see where to get the grass design. There is no 'expand' button as far as I can see.
Rating: Unrated
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.
Rating: Unrated
Could you please tell me the calories per cookie?
Rating: Unrated
Click on "expand" at the beginning of the post and you'll see where to click for the grass
Rating: Unrated
Precious package..... everyone loves dasies.... where is the grass design?