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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 40 |
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To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date. Ingredients:
2 teaspoons meringue powder |
2 tablespoons water |
40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals |
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.
2. Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert. Yield: 40-50 candied flowers.
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