Rating: 4.5 stars 4.2
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Did you know you could bring nature's most beautiful gift right to your own dinner table? Please be sure that your flowers have been organically grown so that you are sure they are pesticide-free! Place on top of cakes, iced cookies, salads, and pies! Let your imagination run wild!

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Recipe Summary

prep:
8 hrs 15 mins
total:
8 hrs 15 mins
Servings:
24
Yield:
2 dozen flowers
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. Remove from the bowl, and place them on a piece of waxed paper. Sprinkle some more of the sugar over them. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until using.

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Cook's Notes:

A few examples of edible flowers include: carnation (peppery flavor), daylily, dianthus (clove-like flavor), hibiscus, hollyhock, lavender, orange blossom, rose petals, pansies, violets.

If you are concerned about the safety of using raw egg whites, you may purchase pasteurized egg white in your grocer's dairy section.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

17 calories; protein 0.3g; carbohydrates 4.2g; sodium 4.2mg. Full Nutrition
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