Meringue Flowers

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Make Meringue Flowers as edible garnishes to top cakes, pies, and other desserts, or serve on the side as dainty little cookies. A whole recipe of Baking Meringue will make about 1 dozen meringue flowers, or you can make just a few flowers with meringue left from dessert meringue recipes.

INGREDIENTS

1 recipe  Baking Meringue
Small amount of liquid food coloring, optional

Prepare the Baking Meringue. (For colored flowers, add desired food coloring to meringue just before the sugar is added.) Pipe a dot of meringue onto a metal flower nail; place a 3-inch square of wax paper on flower nail.

Spoon meringue into a decorating bag fitted with large rose tip No. 126; holding wide end of tip down, pipe a flower onto wax paper, slowly rotating the nail as you pipe to form the flower. Transfer wax paper square to a baking sheet; repeat with remaining meringue.

Bake at 225 degrees for 1 hour and 45 minutes; turn off oven, and cool in oven 2 hours. Remove from oven; cool on wire rack.

Peel the flowers from wax paper and use immediately, or carefully layer the flowers between wax paper in an airtight container. Store at room temperature up to 2 days, or freeze for several weeks.

Makes about 1 dozen

NOTE - Soft or sticky flowers can be crisped in a 200 degree oven about 5 minutes. Turn off oven, and cool in oven 2 hours.