Sugared Flowers Recipe
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.
Ingredients
| ~ | pansies, nasturtiums and other edible flowers | |
| 1 | egg white, lightly beaten | |
| ~ | granulated sugar, for coating the flowers |
Directions
- Using a clean paintbrush, gently brush the petals with lightly beaten egg white, then sprinkle with sugar. Shake off the excess.
- Dry the flowers on a baking sheet overnight.
- 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.
