candied violets
Candied wild violet flowers, coated in egg white and icing sugar, make an elegant garnish for salads and desserts.
Ingredients
egg whites
2
Sugar (to taste, for coating flowers)
wild violets (including stems, washed)
1 large bunch
Instructions
1
Step 1
In a bowl, whisk the egg whites with an egg beater until foamy. Place the sugar in a separate bowl. Take one violet at a time, hold by the stem, and dip into the egg whites to coat all surfaces. Lightly dip into the sugar, making sure both sides of the petals are coated. Place on a baking sheet lined with wax paper; trim off the stems.
2
Step 2
Use a toothpick to reshape the petals to their original form. Sprinkle sugar over any uncovered areas. Dry in a 200°F oven for 30–40 minutes, until the sugar crystallizes.
3
Step 3
Use a spatula or two-pronged fork to gently transfer the violets to a cooling rack. If the violets look syrupy, sprinkle with sugar again. Let cool. Store in an airtight container with wax paper between the layers. Yield: 12 servings.
