- 12 to 24 edible flowers
- 1 egg white at room temperature
- 1 cup organic cane sugar (white sugar can be used)
- Few drops of water
- Small craft paintbrush
Combine egg white with water. Using a fork lightly beat until white just shows some bubbles. Place sugar in a shallow dish.
Hold flower with one hand in with the other, dip a small paintbrush into the egg then gently paint the flower with the mixture. Gently sprinkle flower with sugar.
Place completed flowers on a wire rack covered with parchment paper to dry. Repeat with other flowers.
Allow to completely dry before using as a decorative topping to a cupcake, cake, etc.
Depending on humidity this may be anywhere from 12-36 hours.
Store crystallized flowers in an airtight container until required.