Sugared Flowers

Rating: 3.35 stars
54 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 4

Use these candied flowers to embellish our Spring Cupcakes or any dessert you like.

Martha Stewart Living, May 2007

Gallery

Credit: Victor Schrager

Recipe Summary test

Yield:
Makes 72
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Ingredients

Directions

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

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Reviews (4)

54 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 4
Martha Stewart Member
Rating: Unrated
05/13/2017
Any suggestions on where/how to obtain culinary quality flowers?
Martha Stewart Member
Rating: Unrated
05/13/2017
How far ahead can I make the flowers, and how do I keep then until used?
Martha Stewart Member
Rating: Unrated
05/08/2015
There is a slight ( 1/20000) chance of raw eggs being contaminated with salmonella. While many will consider this an acceptable risk, I believe that readers should be made aware of the risk and the availability of pasteurized egg whites as an alternative.
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Martha Stewart Member
Rating: Unrated
04/24/2008
You can also use orchids. This makes a wonderful decorated wedding cake that you can do yourself.
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