Photography: Grant Peterson
Source: Martha Stewart Weddings, Winter 2000
- Swiss Meringue
Heat oven to 200 degrees. Line 6 baking sheets with parchment paper. Fill a pastry bag fitted with a large petal (#127D) tip with meringue. Pipe 72 petal shapes on the parchment. Bake until crisp but not browned, about 30 minutes. Remove from oven, and cool completely. Repeat with a large #125 tip and a regular #104 tip, piping out 72 petals in each size.
To create the flowers, you will need twenty-four 6-ounce heat-proof bowls (you can use 12-ounce paper cups cut 1 inch high). Fill a pastry bag fitted with a plain round #806 tip with meringue. Cut a small square of parchment to fit into the bottom of each bowl, and place it in the bowl. Pipe a 3/4-inch dot in the center of each parchment square. Place petals in the bowl with the center tips in the meringue dot, arranging them to achieve the desired flower shape. Pipe a second dot over the first to create the flower's center. Repeat for all petals. Place bowls or paper cups on a baking sheet for easier handling, and bake until centers are set, about 20 minutes. (Since the heat is low, paper cups will be safe in the oven.) Remove the meringue flowers from the cups when cooled, and store in an airtight container for up to a week.
Since Swiss Meringue should be used immediately, pipe the daisies right away.