Preserved Flowers 03

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Candied Flowers

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

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.

Printable version: preserved-flowers03.txt.

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Index created Thu Mar 4 20:00:15 CST 2010