Candied Flowers
This recipe is from Edain McCoy's "Ostara"These are beautiful on cakes or cup cakes, sides of plates as garnish, or on top of a dessert.
Petals from any edible flower (These flowers may be safely eaten and are
suggested for this recipe: Pansy, violet, rose, nasturtium, gladiola,
carnation, dianthus, calendula, squash blossom, lilac, marigold,
dandelion, peach blossom, plum blossom, orange blossom, hibiscus,
geranium, bachelor button, snapdragon, jasmine, gardenia, and angelica.)
Several well-beaten egg whites
Vanilla extract
Bowl of granulated sugar
1. Mix a few drops of vanilla into the egg whites.
2. Dip a paintbrush in the egg whites and coat the petals.
3. Dip petals into sugar until coated, then spread on wax paper to dry.
4. Use to decorate cakes, cookies or anything else you like.
***You cannot use flowers bought at a florist for this recipe!! Many
commercially- bought flowers contain pesticides and it is not worth it to
ingest poison. Please obtain all flowers from organic retailers or from
home-grown sources.
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