At best I’m iffy about meringues. I only like them when they’re barely cooked so they’re still soft, rather than the bites of chalkboard grating against my teeth like regular meringues do. Personally, I’m not in love with these meringues, but both my mom and dad adore them. So I’m including them on the blog because majority rules. And if you DO like meringues, you’re gonna love these. And they’re great for Easter! (Thanks again, Martha Stewart Living.)
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;kingarthurflour.com)
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.