This recipe will allow you to create your own natural jewelry for cake or any other dessert. Tender, as if covered with hoarfrost, candied flowers look magical, but they can also be eaten. The composition will look great on a light dessert. To diversify the aroma and taste of dishes in this way is unlikely to succeed, but a vivid visual effect is guaranteed. You just need to choose suitable type of plant, remove green parts adjacent to the flower and cover everything with sugar as carefully as possible. Suitable for example common primrose, borage, calendula officinalis, лаванда. 
Time:12 hours 10 min. Difficulty: medium Quantity: 12 flowers In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large egg whites, room temperature
- 1 tsp water
- 12 pcs edible flowers (e.g. violets, marigolds, petals roses)
- 1 tbsp. ultrafine sugar
Recipes with similar ingredients: eggs, sugar
Recipe preparation:
- In a small bowl, mix the egg whites and water, beat lightly with a fork. Dip the brush into the mixture, gently and thoroughly coat flower, covering the petals on both sides, but not excessively. Until the proteins have not dried yet, carefully sprinkle with ultrafine sugar. Lay out the flowers on a waxed paper baking sheet so that they hardened within 12-24 hours. Use candied flowers for decorating cakes and other desserts. Read the article Making cakes with fresh flowers
