Candied or Crystallized Lilacs
Featured Pinch Tips Video
- rinsed and dried edible flower blossoms, separated from the stem (see notes)
- extra-large egg white, at room temperature
- 1 c
- superfine sugar
- a small paint brush
- a baking rack covered with waxed paper
NOTES: SUGGESTED FLOWERS INCLUDE APPLE OR PLUM BLOSSOMS, BORAGE FLOWERS, LILAC FLORETS, ROSE PETALS, SCENTED GERANIUMS, VIOLAS, VIOLETS, JOHNNY-JUMP-UPS, AND PANSY PETALS.
1In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.
2Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.
3Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
4Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.