Sometimes we need a little magic in our lives. These pretty, dainty meringue cookies sparked a bit of magic in my life that I want to share with you. It started when I washed some beautiful little violas. Watching them float in a bowl of clear water was positively therapeutic. After pressing and weighing them down with a heavy book overnight, the reveal of perfectly flat, delicate blossoms was so satisfying. The process of making meringue is also very satisfying for me. I love the moment when the frothy egg and sugar mixture magically turns to glossy, billowy sweetness.
Piping the meringue circles was fun! I traced circles on the bottom of the parchment paper to use as a guide for stress-free piping. I used white chocolate to fill the center of the meringue circles, but you can also use white chocolate chips or candy melts. You can use any small edible flowers or flower petals. Feel free to express your creativity! Try using sprinkles, edible glitter or tint the meringue mixture with a few drops of gel food color.
- Gently wash edible flowers. Pat dry with paper towels.
- Press between parchment paper. Weigh down with a heavy book for at least 24 hours.
*To find Ateco tip #864, click here.