Here is the recipe that I got from Sol:

For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a little dot of meringue on each corner. Using a medium star pastry tip -I used #21- I quickly piped the discs onto parchment, then I piped the daisy petals. Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling, later.

Bake daisies for 2 hours. Start watching them closely after about an hour and a half, to make sure the meringues do not take on color - they should remain white.

Sol's Meringue Daisies with Lemon Curd

Lemon Curd

4 large egg yolks
½ cup + 2 tablespoons sugar
3 fluid ounces lemon juice
4tbsp (2 oz) unsalted butter, softened
Pinch of salt
2 teaspoons grated lemon zest

In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. DonÂt allow the mixture to boil or it will curdle. When the curd has thickened, pour through a strainer. Cool, and store in airtight container in the fridge. The curd will continue to thicken in the refrigerator.

Meringue

4 large egg whites, room temperature
¼ teaspoon cream of tartar
1 cup superfine sugar
½ cup confectionerÂs sugar
½ teaspoon vanilla extract

Preheat oven to 200°F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectionerÂs sugar and vanilla and beat another 2-3 minutes, until stiff peaks form.

Immediately put meringue in a large pastry bag, and pipe the discs following the instructions above. Bake 2 hours in a preheated 200°F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months

Thanks Cloud. Any pictures? I'm having trouble visualizing how those daisies are supposed to look. Gad I hate it when I feel so dumb lol

Here's the picture.

Here is a link that might be useful: {{gwi:1489381}}

Those are beautiful!

Mine looked good and impressed my friends, but they weren't as pretty as Sol's. It will take a few tries to perfect my sunbeam piping technique.

By the way, be sure to keep the meringues in an airtight container until just before serving - especially if the weather is at all damp. If they are out too long they can pick up moisture from the air and start to soften. But once served, they get gobbled up quickly enough to avoid that problem.

OMG - not at all what I was thinking - only a million times better :) Now I gotta go get a tip and start over.

Since you are already making these and keep a kosher kitchen, I have a Passover question for you. How do you manage the transition so that you can be cooking ahead for Pesach and still feed people chametz food? That's always been awkward for me.