Description
Transform delicate edible flowers into shimmering crystalized decorations that enhance your culinary creations.
Ingredients
- Edible flowers (such as violets, nasturtiums, or pansies)
- Egg whites (1-2, fresh if possible)
- Granulated sugar (1-2 cups)
- Small bowl (to hold egg whites)
- Brush (a clean paintbrush or pastry brush)
- Baking sheet (for drying flowers)
- Parchment paper (to line baking sheet)
- Airtight container (for storage)
Instructions
- Prepare your workspace by laying out the materials.
- Rinse your edible flowers gently under cool water and pat them dry.
- Beat the egg whites lightly until frothy in a small bowl.
- Coat each flower petal with the egg white using your brush.
- Dip the flowers in granulated sugar, ensuring each petal is covered.
- Place the coated flowers on a baking sheet lined with parchment paper.
- Allow the flowers to dry completely, which might take several hours or overnight.
- Store the crystalized flowers in an airtight container cautiously.
Notes
Store in a cool, dry place; use parchment paper between layers to avoid sticking.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cook
- Cuisine: Garden
Nutrition
- Serving Size: 1 flower
- Calories: 25
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg