Candied Flower Petals Recipes

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.

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.

Steps:

• 1. Cut little Pansies with scissors leaving a tiny stem to the blossom. You can hold on to the stem as you candy. Gently clean with small art brush and set aside on a tray lined with a paper towel.
• 2. Whip the egg whites to a frothy stage, add Vodka and one tsp water.
• 3. TO MAKE SUPER FINE SUGAR: Place the sugar in a food processor and hit the pulse button several times.
• 4. Use tweezers to hold petals open. Paint each petal with the egg wash and immediately sprinkle with supefine sugar, kind of shake it to prevent sugar from clumping up in one spot. Cover well.
• 5. Place flower on a wax paper lined cookie sheet, keep flowers from touching each other. When all is covered place in the oven with inside pilot light left on over night. Turn them once to redistribute the fluid in the flower. When dried they will be stiff and brittle.
• 6. Store in air tight container. Use on cakes, cup cakes, On a serving tray etc. These are actually eatable.

Steps:

• To make these candied flower petals, whisk 1 pasteurized egg white with 1 teaspoon water; brush on both sides of your edible flower petals. Sprinkle the petals on both sides with superfine sugar, then let dry at room temperature, uncovered, overnight. Serve on ice cream or sorbet.

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh 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 the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Steps:

• Hold petal with tweezers, and brush egg wash over one side. Sprinkle with sugar. Set on baking sheet lined with parchment. Let stand overnight. Store in a single layer, airtight, at room temperature up to 3 months.

Steps:

• Brush petals with an egg white that is slightly beaten with a couple of drops of water.
• Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
• Remove to a rack to dry completely. Store in an airtight container.
• Sugared flowers can be made in advance and stored up to one month.