Ingredients for Crystallized Flowers
- Fresh Edible Flower
- 1 large egg white
- 1 teaspoon water
- Superfine Sugar
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How to Make Crystallized Flowers
- Gently whisk together 1 large egg white and 1 teaspoon of water in a small bowl until frothy. A fork or whisk works well.
- Using clean tweezers, carefully dip each flower or petal completely into the egg white mixture, ensuring the entire surface is coated.
- Alternatively, use a soft, clean paintbrush to gently brush the egg white mixture onto each flower or petal.
- Gently tap the flower against the side of the bowl to remove excess egg white mixture.
- Immediately dip the egg-white coated flower or petal into a bowl of 1/2 cup granulated sugar, ensuring it's fully coated.
- Gently tap the sugared flower against the side of the bowl to remove any excess sugar.
- Place the crystallized flower or petal on a wire rack placed over a baking sheet lined with parchment paper. This allows for air circulation.
- Allow the crystallized flowers to air dry completely (at least 2-4 hours, or overnight for best results).
- Once completely dry, carefully store your crystallized flowers in an airtight container lined with wax paper to maintain their crispness.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
0g
Carbs
0g
