Parmesan Snowflakes

December 17, 2012



Perfect cheesy snowflake perched atop the Greek Shrimp Salad.  

At my ladies luncheon, I served a tangy Greek Shrimp Salad, with giant Parmesan Snowflakes.  The flakes were the perfect touch to jazz up the salad.  So easy to make, but they did take practice.


Well, they look more like stars than snowflakes, but since I live in the South, I have an excuse not to really know what snowflakes look like.

I remember the first time I actually saw a big snowfall while visiting North Alabama.  I was profoundly disappointed the flakes didn’t look like those on Charlie Brown’s show or the paper variety I cut out in school.




To make this edible version, grate your Parmesan cheese, then arrange it into your desired shape on a baking sheet.  I didn’t use parchment paper or spray of any kind.  Bake at 350° until they turn slightly dark – this is the part to practice.  If you undercook them, they are still mushy, but too long in the oven and they are brittle as Great Granny’s bones.

parmesan flake

I made these a day ahead of time, stored them in an air-tight container, between sheets of waxed paper in the refrigerator. I think chilling caused them to be a bit chewy, and next time will keep them out on the counter at room temperature until I need them.

Of course, my friends swore theirs were perfectly light, crispy and the best snowflakes they’d eaten all year!  I think they were just being nice.  These good friends just scored big gratitude points and will definitely be coming back for more experimental food projects.

If they dare!


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