Candied Edible Flower Petals
Easy candied edible flowers and petals that last for months and adorn a variety of desserts.
Equipment
- small artist paint brush
Ingredients
- 1 Egg white
- 1 tsp Lemon juice
- 1-2 cups Superfine sugar blitz granulated sugar
- Fresh flowers or petals 30 large or 90 small
Instructions
- Beat egg whites with lemon juice until frothy.
- Paint each flower individually, front and back with a very small artist or makeup brush. Sprinkle with sugar on both sides and place on a parchment paper lined cookie sheet to dry.
- Leave out to dry for 24 hours until they are completely free of moisture, stiff and brittle to the touch.
- Transfer to an airtight container and store in a pantry for up to one year.
Video
Notes
Using lemon juice instead of water addresses concerns of raw egg whites.