Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sugared Flowers 3.3 (54) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 30, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Schrager Yield: 72 Use these candied flowers to embellish our Spring Cupcakes or any dessert you like. 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 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. Rate it Print