Thursday, February 16, 2012

~Lily of the Valley Meringue Cookies~


My favorite Flowers are Lily of the Valley and my  only regret is that they only bloom once a year,  every year I wait for the Spring for them to come up.  I adore these delicate looking beauties.They really are one of a kind,don't you think?
Today I'm going to show you how you can bring them to bloom any time of the year using few piping tips and a meringue. It all happens in your kitchen, all you need is  few egg whites some sugar and food colors. It is easier than it looks and makes for a pretty sweet presentation or a beautiful gift. I'm ready for some Spring colors around here.


 Lily Of the Valley Meringue Cookies

You need:
Wilton 115- Large Leaf Tip - for the leaves
Wilton 2- Small Round Tip- for the stems
Wilton  3-Small Round Tip - for the flower

Parchment squares, about 3"x3"
Flower Nail, (if you don't have a flower nail, you can easily use your KitchenAid Cook's Series Stainless Steel Meat Thermometer wrap it in the plastic wrap to protect the surface and then continue as if you were using a flower nail, I find this to be really useful and have used it numerous times as I keep loosing flower nails)

Meringues(about 50 medium size flowers)
4 large egg whites
3/4 cup granulated sugar
pinch of salt
1 1/2tsp extract(use, vanilla, mint, orange, lemon..etc)
Green leaf food coloring

Make the Meringue
Wipe your mixing bowl and tools with a paper tower dipped in vinegar, wipe dry. 
Using a whisk combine egg whites, pinch of salt, sugar in a heat proof bowl, best tempered glass or your stainless steel mixer bowl. Set the bowl over the pan with simmering water. Whisking constantly, until sugar dissolves and mixture is hot to the touch, about 5 minutes or so.
Transfer the bowl to your electric mixers, using wire attachment, beat the mixture gradually from low to high, until stiff peaks are formed.About 8-10 minutes. Add the flavoring and mix for a minute or so  to incorporate extract.

Remove about 1 1/2 cup white meringue and fill the piping bag fitted with Wilton Tip #3
Color remaining meringue leaf green.Take about 1 1/2 cup of green and fill the piping bag fitted with Wilton Tip #2
Use the remaining green meringue to fill the piping bag fitted with the large Wilton Tip #115


  
Preheat oven to 180F-200 F.
  • Place a dot of meringue onto the flower nail and place a piece of parchment square on top to secure it.
  • Using a large Wilton Leaf Tip#115 pipe the leaf
  • Using a small round Wilton Tip #2 pipe green stems details as shown
  • Using a Wilton Tip #3 pipe the white flowers as dots
  • Bake for 1 to 2 hours, turn the oven off and leave the meringues in the oven until cool
  • Store in the airtight container, if storing for longer then few day I suggest placing few packets of silica gel int the container to keep the moisture away





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