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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 40 |
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Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day. Ingredients:
2 teaspoons meringue powder |
2 tablespoons water |
40 to 50 edible blossoms of your choice, such as rose petals, violas (johnny-jump-ups), calendula petals (pot marigold) and dianthus |
1-1/4 cups superfine sugar |
Directions:
1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert. Yield: 40 to 50 candied flowers.
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