Saturday, February 12, 2011

How to Sugar Coat Edible Petals

2 large egg whites, at room temperature
1 teaspoon water
1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals
1 cup of Vanilla Powder

In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush inthe egg whites and gently paint a flower – covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the powdered vanilla. 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.

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