ingredients:
- 12 freshly cut, pesticide-free, edible flowers
- 4 tsps meringue powder
- 1 cup superfine sugar
- water
1. Pull petals from flowers. The white bases of the petals (especially on roses) may be bitter, so trim them off.
2. Rinse flowers to remove dirt and check for insects. To rinse, fill small bowl with lightly salted cool water and dip each petal. Afterwards, quickly dip petals in very cold water to perk them up. Air dry on paper towel. Petals must be completely dry before proceeding.
3. In a small bowl, dissolve 4 tsps of meringue powder in 4 tbsps of water
4. Hold flower petals with tweezers. Apply thin, even layer of meringue mixture with paint brush. Any places not coated with turn brown,
5. With tweezers, hold petal over bowl and sprinkle with superfine suagr. Tap the tweezers to remove excess sugar, and repeat on other side.
6. Place on superfine sugar-coated wax paper to dry. Let dry in a cool place for 2-4 hours, longer if humidity is high.
7. When dry, pick up petals with tweezers and set into frosting. Sugared flowers can be made in advance and stored in an airtight container (for up to a year) in a cool dry place.
Notes:
Example of some common edible flowers (be sure they are pesticide-free):
- daisies, nasturtiums, lavender, marigolds, roses, pansies, violets
Ref: Bake Sale Sara Varon - Robot Dreams