Homemade Crystalized Flowers Recipes

Steps:

• PLEASE NOTE - IMPORTANT INFORMATION.
• Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
• Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
• Choose flowers according to season, availability, occasion, colour scheme or theme.
• Place the clean dry flowers on a breadboard, baking tray or flat surface.
• Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
• Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
• Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
• Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
• TIPS:.
• Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
• Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
• Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
• Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.

Steps:

• In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.

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:

• 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:

• Rinse your flowers gently for less than 30 seconds, removing all dirt and other unwanted matter from them. Immerse them immediately in an ice bath to help perk up the petals. Shake off as much excess water as you can, and place the chilled flowers on paper towels to let them air dry completely. Line your cookie sheet with parchment or wax paper, and dust it with superfine sugar. Pour some of the sugar in a shallow bowl. Beat two egg whites and 1 tsp. water in a bowl until they are no longer translucent and frothy. Powdered pasteurized egg whites or meringue powder used for baking can be substituted for the raw egg whites. Holding a flower with your tweezers, use a paintbrush to coat it entirely with a thin, even layer of the egg white mixture. Any areas of the flower left uncovered will turn brown and not be properly preserved. To crystallized petals only, pluck them cleanly from the flower and hold their tips with tweezers to coat. Hold the wet flower over the shallow bowl, and sprinkle sugar over the entire surface of the flower, coating it evenly on all sides. Gently shake off excess sugar. A clean salt shaker or fine sieve can be used for sprinkling the sugar. Dry the flowers on the lined cookie sheet coated with sugar in a cool place for 12 to 24 hours. To keep the shape of some flowers, place them upside down first. Turn the flowers occasionally to ensure proper drying on all sides. Store your sugared flowers in an air-tight container between layers of airy, soft padding, such as tulle or Easter grass, for up to a year. This keeps the sugar from collecting moisture and allowing the flowers to rot.
• a wedding cake will be made from these flowers in black for my daughter (wedding dress at least pretty sure)

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.