Candied Flowers

Desserts

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.

Average Rating: 4

TOTAL TIME: Prep: 30 min. + drying
YIELD: 40 to 50 candied flowers.

2 teaspoons meringue powder
2 tablespoons water
40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus
1-1/4 cups superfine sugar

1. 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.