How to Crystallize Edible Flowers
How to preserve edible flowers in a coating of egg white and granulated sugar. When finished, the preserved flowers will look like beautiful little frozen flowers. Use them to decorate spring cakes and desserts or save them for a special occasion later in the summer.
Servings 24 flowers
Calories 9kcal
Equipment
- clean paintbrush that has never been in contact with toxic substances
- greaseproof paper wax paper/baking parchment
Ingredients
- 24 edible flowers primroses are used in the photos
- 1 egg white
- 1 tsp cold water
- 1/4 cup white sugar 50 g
Instructions
- Pick the edible flowers the same day, and preferably within an hour of this project. Morning is best when the flowers are perky and filled with dew. If you’re sure the flowers are clean, then you don’t need to wash them*.
- Make an egg wash by lightly beating the white of one egg with a teaspoon of cold water.
- Pour the sugar into a shallow bowl and set aside.
- Using a clean paintbrush, paint the egg wash on a flower. Make sure to coat the entire surface, both front and back.
- Once you’ve coated the flower in egg wash, place the flower in the sugar. Gently coat as much of the flower’s surface as you can,
- Take the flower out and place it face-down on greaseproof paper (wax paper). Leave the flowers in an airy place for one to two days or until completely hard and dry.
- Once fully dry, you can use the crystallized flowers to decorate cakes, cupcakes, and desserts. Stored in a single layer in an airtight container they can last up to six months. Keep them in a dark and cool place, such as a kitchen cupboard. If the flowers are fragile, you can cushion them in the container with tissue paper
Notes
* If you rinse them, allow the flowers to dry completely before continuing. Rinsing and the hours it takes to dry may encourage wilting, so it's best not to rinse the flowers. Start with clean, fresh flowers, and you do not need to wash them.
Nutrition
Serving: 1flower | Calories: 9kcal