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Sugared Flowers

  • Yield: Makes 72
Sugared Flowers

Source: Martha Stewart Living, May 2007

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

Directions

  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.

Cook's Note

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

Reviews (1)

  • design 24 Apr, 2008

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

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