Candied Flowers
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:
More details

Ingredients for - Candied Flowers

1. 2 teaspoons meringue powder -
2. 2 tablespoons water -
3. 40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus -
4. 1-1/4 cups superfine sugar -

How to cook deliciously - Candied Flowers

1. Stage

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.

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