A medley of lemon shortbreads, meringues, tartlets, and white chocolate in a charming daisy chain.
# What You Need:
→ Mini Lemon Shortbread Cookies
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - Zest of 1 lemon
05 - 1/4 teaspoon salt
→ Raspberry Meringue Kisses
06 - 2 large egg whites, room temperature
07 - 1/2 cup granulated sugar
08 - 1/4 teaspoon cream of tartar
09 - 1/2 teaspoon freeze-dried raspberry powder (optional)
→ White Chocolate Petal Bark
10 - 8 ounces white chocolate, chopped
11 - 1/4 cup mixed edible flower petals
→ Pistachio Cream Cheese Mini Tartlets
12 - 12 mini tartlet shells
13 - 4 ounces cream cheese, softened
14 - 2 tablespoons powdered sugar
15 - 1/4 cup finely chopped pistachios
16 - 1/2 teaspoon vanilla extract
→ Garnishes
17 - Fresh mint leaves
18 - Additional edible flowers
# How To Make:
01 - Preheat oven to 350°F. Cream butter and sugar until fluffy. Add lemon zest and salt, then gradually mix in flour until combined. Roll dough to 1/4-inch thickness, cut into small flower shapes, place on a baking sheet, and bake for 10-12 minutes until edges are golden. Cool completely.
02 - Preheat oven to 200°F. Beat egg whites with cream of tartar to soft peaks. Slowly add sugar and raspberry powder, beating to stiff, glossy peaks. Pipe meringue onto baking sheet, bake for 1 hour, then turn off oven and let cool inside.
03 - Gently melt white chocolate over a double boiler or microwave. Spread to 1/4-inch thickness on parchment paper, sprinkle with edible petals, allow to set, then break into shards.
04 - Beat cream cheese, powdered sugar, pistachios, and vanilla until smooth. Spoon or pipe filling into mini tartlet shells.
05 - Arrange cookies, meringues, tartlets, and chocolate bark in a winding daisy chain pattern on a large serving tray. Garnish with fresh mint leaves and additional edible flowers.
