Edible Crystallized Flowers And Leaves Recipes
CANDIED EDIBLE FLOWERS
To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.
Provided by Taste of Home
Time 30m
Yield 40-50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.
Nutrition Facts :
EDIBLE CRYSTALLIZED FLOWERS AND LEAVES
Baking for an event? Decorate your next cupcake or cake with these beautiful, inexpensive, easy, yummy flowers! This uses raw egg so use with caution.
Provided by Kitty Kat Cook
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Gently rinse the flowers and leaves in icy cold water, remove the stems and set on a paper towel to dry.
- Put the egg white and water in a small bowl and whip lightly with a fork, or hand-held whisk, allow to sit until the foam settles.
- Fill a small, shallow plate with the sugar.
- When the flowers are completely dry use a clean soft paint brush to paint one side of the blossom with the egg wash, then sprinkle with sugar.
- Lay each blossom on waxed paper and set aside to dry.
- When dry repeat the process on the other side, let air dry. Do not try to speed up the process by placing them in an oven, even at low temperature;this will turn them brown! Once they're completely dry use the to decorate all your wonderful confections!
- They can be stored in airtight containers for several months.
Nutrition Facts : Calories 79.1, Sodium 5.5, Carbohydrate 20, Sugar 20, Protein 0.4
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