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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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A very easy recipe. You can make the petals or blossoms for garnish or to decorate cakes and desserts. How posh! Ingredients:
1/4 cup egg white, beaten |
1/2 cup caster sugar |
2 cups assorted edible flowers |
edible flowers: carnations (peppery flavor), daylilies, dianthus (clove-like flavor), hibiscus, hollyhocks, lavender, orange blossoms, rose petals, pansies, violets. |
if you use the entire blossom make sure to remove the stamens. |
*if you are concerned about the safety of using raw egg whites, you can buy pasteurized egg whites in the dairy section. |
Directions:
1. Preheat oven to 350F for 30 minutes while preparing petals, then turn off the oven.
2. Clean and dry blossoms or petals.
3. Use a fine brush to paint a thin layer of egg white on each side of the flower petals or blossoms.
4. Gently place them into a shallow bowl of caster sugar and sprinkle sugar over them to coat each side.
5. Remove from bowl and place them on a piece of waxed paper, or place them on a cookie sheet lined with aluminum foil.
6. Sprinkle more sugar over the petals.
7. Allow them to dry until stiff, about 8 hours, or place them in the oven (preheated, but with the heat turned off and oven still very warm) for about 4 hours or until petals are stiff.
8. Store at room temperature in an airtight container.
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