Meringue Flowers with Butter Custard Cream

Start by preheating your oven to 90 degrees Celsius (194 degrees Fahrenheit). Line two baking sheets with parchment paper. In a clean bowl, combine the egg whites and a pinch of salt. Using a mixer, beat the egg whites until they form soft peaks.

Gradually add the powdered sugar, continuing to beat until stiff peaks form. Finally, stir in the vanilla extract. This will add a lovely flavor to your meringue.

Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe flower shapes onto the prepared baking sheets, making sure to vary the sizes for a more natural look.

Bake in the preheated oven for about 1.5 to 2 hours until the meringue is crisp and can be easily lifted off the parchment paper. Once done, let them cool completely on a wire rack.

In a saucepan, heat the milk over medium heat until it's warm but not boiling. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Slowly pour the warm milk into the egg mixture while whisking vigorously to avoid curdling.

Return this mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Once thickened, remove it from the heat and let it cool a little. Once cooled, beat in the softened butter and powdered sugar until smooth.

Once the meringue flowers are completely cool, use the butter custard cream to fill the centers of the flowers. If desired, you can also pipe some cream on top of each flower for added decoration.

Serve and enjoy your delightful creations. These beautiful meringue flowers can be stored in an airtight container for several days.