A pretty decoration for desserts and baking. Make sure your flowers are pesticide-free.
Ingredients
For the crystallised flowers
- 2 egg whites
- 1 teaspoon water
- 12 edible flowers
- 1 cup caster sugar
Method
For the crystallised flowers
- Line a baking tray with baking paper.
- Combine the egg whites and water in a small bowl. Beat lightly with a fork.
- Using a pastry brush, gently paint the egg white mixture over one of the flowers, covering the petals thoroughly.
- While still wet, gently sprinkle with a little of the caster sugar. Place on the prepared tray.
- Repeat with the remaining flowers.
- Leave for 12–24 hours to dry.