- Level: Intermediate
- Total: 12 hr 10 min
- Prep: 10 min
- Inactive: 12 hr
- Yield: 12 flowers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 48 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
- Level: Intermediate
- Total: 12 hr 10 min
- Prep: 10 min
- Inactive: 12 hr
- Yield: 12 flowers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 0 g
- Sugar
- 48 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
Ingredients
Directions
- In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ¿ covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts.
