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)
Preparation
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 pastrybag fitted with a 1/2-inch plainround tip. Pipe forty 5-petaled1 1/2-inch flowers onto parchment-linedbaking sheets. (For eachpetal, pipe a small mound ofmeringue, and drag it into centerto form a teardrop shape. Repeat4 times, working in a circle.)Place a candied lemon squarein center of each flower.
Bake until meringues arecrisp and lift off parchmenteasily, 2 to 2 1/2 hours. Let cool.
