Crystallized Flowers
Making crystallized flowers is easier than you may think. Read on to find out how to make those stunning edible garnishes.
Equipment
- A small, clean, new paintbrush
Ingredients
- 1 large egg white
- 1/4 teaspoon cold water
- Edible flowers, such as borage flowers, chive flowers, violets [not African violets], roses, pineapple sage, nasturtiums, rosemary, lavender, and dianthus
- Superfine sugar , (or just blitz granulated sugar in a blender until finely ground but not powdery) for dusting
Instructions
- Line a wire rack with parchment paper.
- In a bowl, whisk together the egg white and water until just foamy. Holding a flower by the stem or stem end in one hand and the new, small, clean paintbrush in the other hand, gently brush the flower all over with the egg white mixture. (Be certain to lightly coat each speck of each flower or the uncoated part of the bloom will wilt and wither and turn brown.)
- Carefully sprinkle the sugar evenly over both sides of the flower. Place on the paper-lined rack and repeat with the remaining flowers.
- Set the flowers aside at cool, dry room temperature for 12 to 36 hours, or until dried. Strew the crystallized flowers over cakes and other desserts and get ready for some oohs and aahs. (You can store the flowers in a single layer in an airtight container for up to several months if kept in a cool, dry climate.)
Notes
Candied raisins variation
One of our recipe testers discovered something brilliant when she had a little egg white mixture left over after painting flowers. Loath to waste food, she decided to try to recreate the beloved sugared raisins found in Kellogg’s Raisin Bran following the instructions above exactly but using raisins in place of flowers. It worked spectacularly well.Nutrition
Serving: 1flower | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Sugar: 1g