French Candied Flowers

These sweet petite roses went from ordinary to extrordinary with just a few ingredients that most every kitchen has. Egg whites, water and white sugar. Yesterday as I sat the vase in the jar with the sugar I knew they wanted a dusting of crystalized sugar eventually. The french have a way with pastries and flowers. Elegant, rich and always beautiful.





I think these look decadent. Rose petals are edible just make sure they've not been sprayed. These would be a hit at your next tea party or next to your breakfast french toast with whipped cream. Add some french roasted coffee. Hmmm.

Crack one egg and separate yolk from white. Use only whites for candied flowers. Add a tsp of water and with a fork whisk up well. For a thin crystalized crust use a paintbrush to paint the egg white wash on your flowers. I dipped my roses in the egg whites and then gently shook some of the white off. Dip into a half cup of sugar. Lay on wax paper and dust with more sugar until the egg white wash has absorbed all of the sugar it can. Pick up flowers and move to clean wax paper to dry. Can take up to 24 hours to form a hardened crispy crust. Can also dry in just 8 to 12 hours.

Make sure the flowers are edible and safe. Use only fresh uncracked eggs.

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