# 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
# Method:
01 - Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Add lemon zest and salt, mix well. Gradually incorporate flour until just combined. Roll dough to 1/4-inch thickness, cut into small flower shapes, place on lined baking sheet. Bake 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, then raspberry powder if using, beating until stiff and glossy peaks form. Pipe small meringue kisses onto lined sheet. Bake 1 hour; turn off oven and let cool inside.
03 - Melt white chocolate gently over double boiler or in microwave. Spread onto parchment paper to 1/4-inch thickness. Sprinkle with edible flower petals. Let set and then break into shards.
04 - Beat cream cheese, powdered sugar, pistachios, and vanilla extract until smooth. Spoon or pipe into tartlet shells.
05 - Arrange cookies, meringues, tartlets, and chocolate bark in a daisy chain pattern on a large serving tray. Garnish with fresh mint leaves and extra edible flowers.
