Lemon Meringue Flowers

These simple floral meringues are a perfect pick for spring. And with bright bursts of lemon, they taste as sunny as they look.Forming these blooms is a cinch. Don't worry if the petal points look a little messy at first -- the candied peel at the center of each flower will cover any flaws.To package the cookies as a gift, print this grass design onto card stock. Slide it into a cellophane bag, add meringues, and you've got a sweet little package.
http://www.marthastewart.com/335407/lemon-meringue-flowers

3.05

Rated

61100(1)

• Prep Time 20 minutes
• Total Time 3 hours
• Yield Makes 40

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
• Directions

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.