Candied flowers
Appetizers
Contributed by:
Ingredients: powdered egg whites or pasteurized egg whites to equal 1 egg white superfine granulated sugar thin artist’s paintbrush edible flowers
Beat egg whites until frothy. Using freshly picked flowers, paint each flower individually with beaten egg white using the artist’s paintbrush. When thoroughly coated, sprinkle with fine sugar and place on a wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They can be stored in an airtight container and put in the freezer for up to a year.
(This recipe was contributed as part of a "Cook of the Week" feature.)