Ingredients8 h 15 m servings 17 cals
- 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.
- A few edible flowers
- Carnation (peppery flavor), daylily, dianthus (clove-like flavor), hibiscus, hollyhock, lavender, orange blossom, rose petals, pansies, violets.
- Editor's Note
- If you are concerned about the safety of using raw egg whites, you may purchase pasteurized egg white in your grocer's dairy section.
Per Serving: 17 calories; 0 g fat; 4.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 3
I thought this was soooo good my flowers turned in to cookies they got rather hard. once you chewed on them they turned into gum I took them too my sunday school class as a craft. Thanks!
My flowers ended up crusted with sugar and never really dried. A confrence with my mom suggested that I used too much egg white (she knew the recipe by heart!), but I won't try this again. Too...