Candied Edible Flowers Recipes
CANDIED EDIBLE FLOWERS
To coat the flower petals with the sugar mixture, I use a kids' paint brush. I've also frozen some of the sugared blooms after they've dried to use at a later date.
Provided by Taste of Home
Time 30m
Yield 40-50 candied flowers.
Number Of Ingredients 4
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.
Nutrition Facts :
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
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.
Nutrition Facts :
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
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- 2. VERY Gently mist your petals to clean them, because careful not to bruise them. I like to mist them with some water, place them on a towel, and gently place a paper towel on top of them for absorption.
- 3. Place a wire cooling rack on a baking sheet. Crack the egg white into a small bowl and whisk it with a fork. Dump the superfine sugar into a shallow bowl or onto a plate.
- 4. Gently paint a petal with the egg white using a new soft bristle paintbrush or instead simply dip the petal in the egg white, turning to coat both sides and allowing any extra to drop off, and then place the petal in the bowl of superfine sugar, turning to coat both sides and sprinkling on extra, if necessary, so the petals are completely coated with sugar.
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