Hippity Hoppity Recipe for Edible Easter Lilies

by Marie on April 2, 2007

Easter is here and it is time for a delicious dessert. Here is our family’s famous recipe for Easter Lilies. They are a tradition and have to be made every year. They really look just like Lilies from a garden if done just right. Mine are not perfected. I have much practice to do until they will look like my Grandmother’s!

Easter Lily Dessert

3 eggs, beaten
2 T water
1 cup flour
1 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp vanilla

Mix eggs and water together. Add all dry ingredients to the egg mix, then add the vanilla. Beat for 2 minutes with an electric mixer. Grease a cookie sheet and dust with flour, or use a Silpat. Scoop 1/8 cup of batter and drop on baking sheet. Drop 4 more scoops of batter on the sheet and Bake for 8-10 minutes at 350* until very light brown (mine took 12 min). Work quickly with a wide spatula to lift the lily off the pan and fold into a cone shape. As they cool, keep working them into the cone shape. When they are completely cool, fill with yummy whipped cream. Makes 15 lilies.

easter-lilies-round.jpg easter-liliesfold.jpg easter-lilies-cooling.jpg

My first batch did not look like this. They fell apart after I tried to fold them. It really does take practice to shape these to perfection. But they are worth it and delicious to eat!!

Happy Easter!

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