If any of you have tried making these little delicate things, please let me know. I will create a link on this posting to your blog as well. It will be fun to share ideas.
Valerie at A Canadian Foodie has also made these sweet things. Check out her blog.
Candied Violets
1 large egg white
1/3 cup water
1 cup superfine sugar
Beat the egg white and water until frothy. If you cannot find superfine sugar, just give regular white sugar a whirl in your food processor and it will break it down finer.
When picking the violets, leave the stems in tact. Dip the flower into the egg mixture and with a little brush, carefully wipe off any excess liquid.
Snip the flower from the stem and drop into the sugar. Gently sprinkle the sugar all over the flower and remove with a fork. Place on parchment paper to dry. These can be stored for several months if properly dried and put in an airtight container.
WordBanquet has a great post here. I hardly think you will be wanting to make 100 at one time!
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