Ingredients:
fresh edible flowers ( rose petals or violets are excellent choices)
1 egg whites
1 teaspoon water
superfine sugar
Directions:
Combine egg white and water and whisk until frothy.
Using tweezers, dip each flower or petal in egg white mixture.
Alternatively, you may brush egg white mixture on with a soft, clean paintbrush.
Shake gently to remove excess egg mixture.
Dip each flower or petal into a bowl of sugar.
Shake off excess sugar.
Place flowers or petals on a wire rack covered with paper towels.
Allow crystallized flowers and petals to dry completely.
Store in an airtight tin lined with waxed paper.
Servings: Serve
Time preparation: 10 min.
Time total: 10 min.