Candied Violet Flowers
These make beautiful accents to sweet
treats. Place them on cakes, muffins or breads. Kids will love to eat them as is.
(or pansies) with stems attached,
One egg white
Begin by beating the egg white with a wire whisk until it begins to froth.
Place the sugar in another shallow bowl. A note about the sugar: itâ€™s best to use really fine sugar. I used regular sugar that I ground in a mortar and pestle. You can also find fine sugar in specialty shops. Fine sugar is different than powdered sugar.
Here comes the delicate part. Pick up a flower by its stem and dip it into the egg white. You can also use a clean paintbrush to brush the egg whites on to each petal. Make sure you coat all the petals well, front and back.
Place this on a plate or wax paper, snip the stem and repeat with all the flowers. Be sure to rearrange the flower so that it looks good, as it will dry this way. (You can use a chop- stick or fork to arrange the petals nicely.)
Lastly, place these in an oven on the lowest setting until completely dry. These will keep for a while if stored in an airtight container, but itâ€™s best to use them as soon as possible.
Â©2012 LearningHerbs.com, LLC. All rights reserved. Written by Rosalee de la ForÃªt.
This recipe came from Herb Fairies http://www.herbfairies.com/sp/9540-the-herb-fairies-are-here They have what looks to be a wonderful book club for children that teaches all about herbs.