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Sugared Flowers

  • yield: Makes 72

Ingredients

  • 1 large egg white
  • 1 teaspoon water
  • 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed
  • Superfine sugar, for sprinkling

Cook's Note

Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

Directions

  1. Step 1

    Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight.

Source
Martha Stewart Living, May 2007

Reviews (1)

  • 24 Apr, 2008

    You can also use orchids. This makes a wonderful decorated wedding cake that you can do yourself.