Candied Flowers

Name: How to make candied edible flowers
Cuisine: American
Ingredients: 1 teaspoon cold water; 1/2 teaspoon vanilla extract; 1 pasteurized egg white; organic violets, pansies, rose petals (even small whole roses), lavender blossoms, mint leaves or other edible flowers and leaves, cleaned and dried; superfine sugar

The Daily Meal Staff|May 25, 2021 9:54 am EST

Candied Flowers

4.5 (2 ratings)

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There are several ways you can incorporate edible flowers into food. If you're looking for something on the sweet side, candied flowers are a great way to help add flavor and color to your favorite dessert.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.

Servings

8

Ingredients

1 teaspoon cold water
1/2 teaspoon vanilla extract
1 pasteurized egg white
organic violets, pansies, rose petals (even small whole roses), lavender blossoms, mint leaves or other edible flowers and leaves, cleaned and dried
superfine sugar

Directions

Step 1: Use a fork to stir 1 teaspoon water and 1/2 teaspoon vanilla into 1 egg white. Mix, as opposed to froth, the egg.
Step 2: Use a pastry brush to paint one flower with egg white mixture on both sides.
Step 3: Drop the painted flower into a bowl of superfine sugar. Toss to coat.
Step 4: On a wire rack, set sugared flower. Repeat with remaining flowers. Let dry 24 to 48 hours. When dry, use to decorate a fanciful midsummer cake, cupcake, ice cream dish, cheese plate or anything else.