An elegant tray showcasing lemon cookies, meringues, tartlets, and white chocolate bark in a daisy chain style.
# Components:
→ 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
# Method:
01 - Preheat oven to 350°F. Cream butter and sugar until fluffy. Stir in lemon zest and salt. Gradually mix in flour until just combined. Roll dough to 1/4-inch thickness, cut flower shapes, and place on lined baking sheet. Bake 10-12 minutes until edges are light golden. Cool completely.
02 - Preheat oven to 200°F. Beat egg whites with cream of tartar to soft peaks. Gradually add sugar, then raspberry powder if using, beating to stiff glossy peaks. Pipe small kisses onto lined sheet. Bake 1 hour; turn off oven and cool inside.
03 - Gently melt white chocolate over double boiler or microwave. Spread onto parchment to 1/4-inch thickness. Sprinkle with edible petals. Let set completely, then break into shards.
04 - Beat cream cheese, powdered sugar, pistachios, and vanilla until smooth. Spoon or pipe mixture into tartlet shells.
05 - Arrange shortbread cookies, meringue kisses, tartlets, and chocolate bark in a daisy chain pattern on a large tray. Garnish with mint leaves and additional edible flowers.
