Ingredients Jump to Instructions ↓

  1. 2 teaspoons meringue powder

  2. 2 tablespoons water

  3. 40 to 50 edible blossoms of your choice, such as rose petals, violas (Johnny-jump-ups), calendula petals (pot marigold) and dianthus

  4. 1-1/4 cups superfine sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert. Yield: 40 to 50 candied flowers. Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit . Verify that flowers are edible and have not been treated with chemicals. Superfine sugar can be found in the baking aisle near the granulated sugar. As a substitute for superfine sugar, place granulated sugar in a blender or food processor; cover and pulse until fine.


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