Sugared Flowers

Sugar-frosting edible flowers or petals preserves them and give them a delicious crunch. Find edible flowers in the fresh herb section of many grocery stores.


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~ pansies, nasturtiums and other edible flowers
1 egg white, lightly beaten
~ granulated sugar, for coating the flowers
  1. Using a clean paintbrush, gently brush the petals with lightly beaten egg white, then sprinkle with sugar. Shake off the excess.
  2. Dry the flowers on a baking sheet overnight.
  3. Once they are dry, flowers can be stored in an airtight container for up to two weeks.

    NOTE: Uncooked egg whites may carry the risk of salmonella.  If salmonella is a concern in your area, pasteurized egg whites (available in many supermarkets) may be substituted here.

Preparation Time: 
Under 30 minutes.