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