Lavender-Sugar Coated Edible Flowers


“Create beautiful edible flowers perfect for decorating cakes, cookies, and other delights. Simple way to preserve edible flower for up to 3 weeks!”56.jpg

Adapted from:


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


  1. First, finely grind the lavender up in a food processor or coffee grinder into smaller pieces. Mix into the sugar evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Place the flower on a piece of parchment paper (or waxed paper) to dry. Repeat with remaining flowers.
  6. 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.