- 2/ 3 cup egg whites
- 1 1/ 2 cups sugar
- 1 teaspoon cornstarch
- 1 cup whipping cream
- 1 teaspoon powdered sugar
- Edible flowers, for decoration
Line a baking sheet with parchment paper. Preheat oven to 185ºF.
In a heat proof bowl of beat together sugar and egg whites. Place the bowl over a pot of boiling water (bain marie) and heat over medium flame for about 10 minutes, stirring occasionally, until the mixture is warm and most of the sugar dissolves.
Remove from heat and pour mixture into clean bowl of stand mixer fitted with the whisk attachment. Whisk on medium speed for about 1 minute. Stop the mixer and add the cornstarch. Continue whisking at high speed about 10 minutes, until stiff peaks form and you can turn the bowl upside down without the mixture falling out.
Transfer to a piping bag, pipe 3" diameter kisses on prepared baking paper. Make a "hole" at half of the meringue kisses. Bake for about 3 hours.
Whipped the cream with powdered sugar. Place one meringue with a hole on a plate, put 2 tablespoons of cream on it, and close with meringue kiss. Decorate with edible flowers.