An elegant assortment of lemon cookies, raspberry meringues, chocolate bark, and pistachio tartlets artfully arranged.
# What You'll 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 (pansy, marigold, rose, viola)
→ 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 for decoration
# Directions:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Add lemon zest and salt. Gradually incorporate flour until just combined. Roll dough to 1/4-inch thickness, cut into flower shapes, place on lined baking sheet. Bake 10 to 12 minutes until edges lightly golden. Cool completely.
02 - Preheat oven to 200°F. Beat egg whites and cream of tartar to soft peaks, gradually add sugar and optional raspberry powder, beat to stiff, glossy peaks. Pipe small meringue kisses on lined sheet. Bake 1 hour, then turn off oven and allow to cool inside.
03 - Melt white chocolate gently over double boiler or microwave. Spread onto parchment paper to 1/4-inch thickness. Sprinkle with edible flower petals. Let set completely, then break into shards.
04 - Beat cream cheese, powdered sugar, chopped pistachios, and vanilla extract until smooth. Spoon or pipe filling into tartlet shells.
05 - Place shortbread cookies, meringue kisses, tartlets, and chocolate bark in a winding daisy chain pattern on a large serving tray. Garnish with fresh mint leaves and extra edible flowers.
