Candied Flowers Recipe
Ingredients
| Meringue powder | 2 Teaspoon | |
| Water | 2 Tablespoon | |
| 40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals | ||
| Superfine sugar | 1/4 Cup (16 tbs) | |
Directions
In a small bowl, dissolve the meringue powder in the water.
Lightly brush over all sides of the flowers to coat completely.
Sprinkle with the sugar.
Let dry on a waxed paper-lined baking sheet for 1-2 days.
Use as a garnish for dessert.
Lightly brush over all sides of the flowers to coat completely.
Sprinkle with the sugar.
Let dry on a waxed paper-lined baking sheet for 1-2 days.
Use as a garnish for dessert.
Chef
