Best How To Prepare Edible Flowers With Fine Sugar Recipes

CANDIED EDIBLE FLOWERS

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar., Let dry on a waxed paper-lined baking sheet for 1-2 days. Use as a garnish for dessert.

HOW TO PREPARE EDIBLE FLOWERS WITH FINE SUGAR

Steps:

• 1. Locate edible flowers. Many grocery stores already stock edible flowers. If the store in your town does not check at Whole food or Natural food stores. There are a variety of online suppliers too. Not all flowers are edible. Some are actually dangerous if eaten. Please look online for a list of edible flowers. Once you have all of the above listed items you are ready to start.
• 2. Gently beat egg white and water to a smooth consistency. Keep in mind your will want a nice layer for the flower. Tweezers should be new. Wash tweezers. Trim stalk on flower if it is longer then your desired length.
• 3. Flowers coated in fine sugar become crystallized. Prepare area for sugaring flowers. Fill bowl with fine sugar. Fine sugar is a finer grain then granulated sugar but more coarse then powdered sugar. Place an empty bowl next to bowl with sugar. Cover tray with grease proof paper to place completed flowers on.
• 4. Small brush for touch ups Now gently coat entire flowers with egg mixture. If the entire surface of the flower is not covered you will be unable to use it. The exposed portion of the flower will wilt and discolor. Make sure to turn flower upside down to coat underneath. When you are sure the entire flower is cover move to step 5. Do not start on the next flower until you complete each step per flower.
• 5. Hold flower over empty bowl. Using your fingers sprinkle sugar onto flower. Allow extra sugar to fall into empty bowl. It will be thrown away when you clean up. Do not re-use fallen sugar. It has come in contact with egg mixture. Make sure the entire flower is covered with sugar. Turn flower upside down. Look all over to make sure it is completely coated. Now lay flower on tray that is covered with grease proof paper. Lay flower in the desired shape. It will dry how ever you choose to place it. Repeat all steps until you have prepared desired amount of flowers. Crystallized edible flowers are a beautiful accent to any occasion.
• 6. Check all flowers one final time to make sure that there are no touch ups that need to be made. When all are complete, place tray of finished flowers in a an area that is airy and allow to dry for no less then 48 hours. When flowers are completely dry you may store them in an air tight jar. If flowers will be layered in jar place a sheet of grease proof paper in between layers so that the flowers do not stick together. C
• 7. Tips & Warnings Use on cakes, cup cakes or desserts. Store properly and crystallized flowers will remain good for up to 3 months Do not attempt to eat any flowers other than what has been purchased as edible.

CANDIED FLOWERS

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
• When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on 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.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

SUGARED FLOWERS

Steps:

• Whisk egg white with water in a small bowl. Working with 1 flower at a time and holding it with tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with sugar. Transfer to a baking sheet lined with parchment to crisp flowers. Let stand at room temperature overnight. Sugared flowers can be stored in single layers in airtight containers at room temperature for up to 3 months.

CANDIED FLOWERS

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.