Sugared Wild Violets
Sugared wild violets are a delightful way to preserve the beauty and delicate flavor of these flowers. They can be used to decorate cakes, cupcakes, and other desserts, or enjoyed on their own as a sweet treat. To make sugared violets, simply dip the flowers in egg whites, then coat them in superfine sugar. Allow them to dry before using or storing in an airtight container."
Yield: 20 Violets
Cost: 2.5
Equipment
- Parchment Paper
- Paint Brush Small, Clean, Kitchen use Only
Materials
- 24 Pieces Freshly Picked Wild Violets
- 1 Egg White
- 1/2 Cup Superfine Sugar
Instructions
- Lay parchment on a large plate
- Whisk egg white until frothy, (no need to break out the mixing stand here, a simple whisk will do).
- Carefully "paint" the egg white onto the violet flowers, individually
- As soon as you have completed a flower, hold it over the bowl of sugar and sprinkle sugar onto the flower, evenly coating all sides.
- Delicately place the violet on the waiting parchment paper and continue process until all flowers are completely coated in sugar.
- Leave flowers to dry overnight.
- Use these sugared flowers anywhere a touch of floral sweetness is needed, on cakes, cookies or as a garnish for cocktails.