Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use these candied basil leaves to make our Peach Chiffon Pie (or any summer dessert) sparkle and shine.

Martha Stewart Living, June 2018

Gallery

Credit: Marcus Nilsson

Recipe Summary test

prep:
15 mins
total:
1 hr
Yield:
Makes 24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.

    Advertisement
Advertisement

Reviews