Lemon Meringue Flowers

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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.

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 (1/2 ounce; kingarthurflour.com)

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.
   

Cook's Note

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