Candied Violas
Delicate candied viola flowers for decorating cakes, cookies, and beverages.
Ingredients
- pasteurized egg whites
- superfine sugar
- viola flowers, cleaned and dried
Instructions
- Line a tray with wax/parchment paper. Beat egg whites until frothy.
- Paint each flower with egg white; dust generously with sugar.
- Dry 8–36 hours until crisp. Store airtight. Tweezers help with handling.
