“Create beautiful edible flowers perfect for decorating cakes, cookies, and other delights. Simple way to preserve edible flower for up to 3 weeks!”
Adapted from: sheknows.com
1 egg white
1/2-2 teaspoons water
80 freshly picked violet flowers or any other edible flower such as nasturtiums
1 cup ultrafine baker's sugar (or, simply grind white granulated sugar in grinder/processor until very fine)
1 tsp culinary lavender
- First, finely grind the lavender up in a food processor or coffee grinder into smaller pieces. Mix into the sugar evenly.
- Whisk together the egg white, and 1/2 teaspoon of water at a time. You want just enough water to break up the thick albumen and make it easy to spread the egg wash.
- Use a small paintbrush to coat the flowers in egg wash, one at a time, front and back. You might find that tweezers help in holding the delicate flowers while you work.
- Hold the flower over your bowl of sugar, and use a spoon to lightly sprinkle it all over each petal. Make sure to rotate the flower so you get the front, back and in between each petal.
- Place the flower on a piece of parchment paper (or waxed paper) to dry. Repeat with remaining flowers.
- Let candied flowers dry at least 12 hours, then store in an airtight container, with parchment or waxed paper between the layers. Flower can be stored up to 3 months.