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.
40-50 ServingsPrep: 30 min. + drying
- 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
- 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.
Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
Verify that flowers are edible and have not been treated with chemicals. Superfine sugar can be found in the baking aisle near the granulated sugar. As a substitute for superfine sugar, place granulated sugar in a blender or food processor; cover and pulse until fine.