Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.—Jeanne Conte, Columbus, Ohio
12 ServingsPrep: 20 min. Bake: 30 min.
- 2 egg whites
- 1 large bunch wild violets (including stems), washed
- In a bowl, beat egg whites with a wire whisk just until frothy. Place
- sugar in another bowl. Taking one violet at a time, pick it up by
- the stem and dip into egg whites, covering all surfaces. Gently dip
- into the sugar, again being sure all of the petals, top and bottom,
- are covered. Place on waxed paper-lined baking sheets; snip off
- stems. Using a toothpick, open petals to original shape. Sprinkle
- sugar on any uncoated areas. Dry in a 200° oven for 30-40
- minutes or until sugar crystallizes. Gently remove violets to wire
- racks with a spatula or two-tined fork. Sprinkle again with sugar if
- violets appear syrupy. Cool. Store in airtight containers with waxed
- paper between layers. Yield: 12 servings.
Editor's Note: Be sure to use the common wild purple violet, not the African violet (often grown as a houseplant).
Nutritional Facts: 1 serving (1 each) equals 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 9 mg sodium, trace carbohydrate, 0 fiber, 1 g protein.