Candied Flowers
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Use caution when using raw egg whites
INGREDIENTS
1 cup flowers*
2 egg whites, lightly beaten
2 cups superfine sugarUse only clean flowers which have not been sprayed with chemicals. Flowers should be freshly-picked and dry.
Small flowers such as violets should be candied whole; candy the individual petals of larger flowers.
Using a soft brush, coat each flower petal with egg white. Dip the flowers in superfine sugar and place them on a rack to dry. If dipping does not coat the flower surfaces thoroughly, sift a little additional sugar over them.
*FLOWERS: Clover, chrysanthemums, crab apple blossoms, day lilies, daisies, dandelions, elderberry blossoms, freesias, geraniums, gladioluses, lilacs, marigolds, nasturtiums, orange blossoms, pansies, primroses, roses and violets.
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