Crystallized Flowers Recipes

Steps:

• 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.

Steps:

• PLEASE NOTE - IMPORTANT INFORMATION.
• Crystallised flowers are for decoration only, and should not be eaten. Research the flower, herb or plant you want to use. Check for any type of toxicity, and possible allergic or other reactions through contact with other foods, implements, skin or inhaling. Your guests may have allergies or medical conditions too.
• Just some of the toxic flowers include foxglove, oleander, daffodil, delphinium and hyacinth. This list is not comprehensive. Organically grown flowers are best, as commercially grown flowers may have pesticide or other chemical residue. Even if something is not meant to be eaten, it is not advised to use non-edible or potentially harmful plants in presentations.
• Choose flowers according to season, availability, occasion, colour scheme or theme.
• Place the clean dry flowers on a breadboard, baking tray or flat surface.
• Beat the egg white to a light foam. Brush the flowers all over with beaten egg white, using a soft pastry brush.
• Sprinkle flowers all over with the caster sugar immediately. The sugar needs to stick to the egg white before it dries.
• Leave for approx one hour or more until fully set. You can also sit the finished flowers on a baking tray lined with ovenproof paper in a warm oven (switched off).
• Once they have dried, they will be hard and brittle; store them carefully in an airtight tin for up to 2 months.
• TIPS:.
• Leave the stalks on small flowers such as violets, it helps you to pick them up and paint the egg white on them.
• Experiment with a few flowers to be sure you have it right, before doing a full batch for a special occasion.
• Use a flour sifter to help coat the flowers with sugar evenly. A tea infuser or tea ball can be filled with caster sugar and used in the same way as a sifter, as long as the mesh is the right size.
• Toothpicks may help to manoeuvre flowers once they are coated, without touching them with your hands, and undoing all your good work.

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
• When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Steps:

• Whisk egg white with the water in a small bowl. Working with 1 flower at a time and holding it with kitchen tweezers, brush egg wash over entire surface of flower using a small paintbrush. Sprinkle with superfine sugar to coat completely. Transfer to a baking sheet or wire rack; let set. Crystallized flowers can be stored up to 3 months at room temperature, in single layers between waxed paper, in airtight containers.