Candied Flowers

By MarieR

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.

Ingredients

• 2 teaspoons meringue powder
• 2 tablespoons water
• 40 to 50 edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals
• 1-1/4 cups superfine sugar

Details

Servings 40
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 40-50 candied flowers.

Editor's Note: Meringue powder is available from Wilton Industries, Inc. Call 1-800/794-5866 or visit www.wilton.com. Verify that flowers are edible and have not been treated with chemicals.