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Candied Violas

Karen Kennedy
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Delicate candied viola flowers for decorating cakes, cookies, and beverages.
RECIPE CATEGORY: Desserts
HERB: Viola

Ingredients
  

  • pasteurized egg whites
  • superfine sugar
  • viola flowers, cleaned and dried

Instructions
 

  1. Line a tray with wax/parchment paper. Beat egg whites until frothy.
  2. Paint each flower with egg white; dust generously with sugar.
  3. Dry 8–36 hours until crisp. Store airtight. Tweezers help with handling.
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