Sugared Flowers


Superfine sugar

Pasteurized egg whites

Edible flowers (pansies, roses, nasturtiums)


  1. Dip paintbrush in egg whites and brush the top and bottom of each petal to coat
  2. Using your fingers, sprinkle sugar over the flowers until they are completely coated
  3. Transfer flowers to parchment paper and allow them to dry for 2-4 hours before use